Tender lamb shanks slowly cooked with fresh rosemary, garlic, and vegetables for a rich centerpiece.
# What you'll need:
→ Meats
01 - 4 lamb shanks, trimmed of excess fat (approximately 12–14 oz each)
→ Vegetables
02 - 2 large carrots, peeled and cut into chunks
03 - 2 celery stalks, cut into chunks
04 - 1 large onion, sliced
05 - 4 garlic cloves, smashed
→ Aromatics & Herbs
06 - 3 sprigs fresh rosemary
07 - 3 sprigs fresh thyme
08 - 2 bay leaves
→ Liquids
09 - 2 cups beef or lamb stock (gluten-free if necessary)
10 - 1 cup dry red wine
11 - 2 tablespoons olive oil
→ Seasonings
12 - 1 ½ teaspoons kosher salt
13 - ½ teaspoon freshly ground black pepper
# Directions:
01 - Set the oven temperature to 320°F (160°C).
02 - Pat lamb shanks dry and season generously with kosher salt and freshly ground black pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, approximately 8 minutes, then remove and set aside.
04 - Add sliced onions, carrots, celery, and smashed garlic to the pot. Cook for 4 to 5 minutes until softened.
05 - Return lamb shanks to the pot. Add rosemary, thyme, and bay leaves.
06 - Pour in red wine and stock. Bring to a simmer, scraping browned bits from the bottom.
07 - Cover with lid or foil. Transfer to oven and roast for 2 ½ to 3 hours, turning once halfway, until meat is tender and falling from the bone.
08 - Remove lamb and vegetables to a platter. Skim fat from the sauce and simmer to reduce if needed. Spoon sauce over shanks and serve warm.
