Braised Lamb Shanks In Herb Gravy

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!