Presented by Steak Food

Ingredients:

2 lamb shanks

Salt & pepper to taste

2 tbsp olive oil

1 onion, chopped

4 garlic cloves, smashed

2 cups beef or chicken broth

1 cup red wine (or grape juice)

2 tbsp tomato paste

Fresh rosemary & thyme

1 tbsp flour (optional for thickening)

Instructions:

1. Season & Sear: Pat lamb shanks dry, season with salt and pepper. Sear in a hot Dutch oven with olive oil until browned on all sides. Remove and set aside.

2. Sauté Base: In the same pot, add onions and garlic. Cook until softened. Stir in tomato paste and cook 1-2 mins.

3. Deglaze & Simmer: Pour in red wine, scraping up browned bits. Add broth, fresh herbs, and bring to a boil.

4. Braise: Return lamb to the pot. Cover and braise at 325°F (160°C) in the oven for 2.5–3 hours until meat is fall-off-the-bone tender.

5. Optional Gravy: Remove lamb, skim fat. Simmer liquid on stovetop to reduce, add flour mixed with water to thicken if desired.

6. Serve: Spoon over the lamb with some of the rich sauce and enjoy with mashed potatoes or crusty bread.

Rich, tender, and bursting with flavor! Bon appétit!