Lamb shanks are an underrated part of the lamb. They’re tough, but respond very well to braising. The red wine and tomato creates a rich, deep flavor that pairs perfectly with this cut. Truffled Mashed Sweet Potatoes and Asparagus (pictured with the lamb) are great side dishes- get the recipe for those here.

Braised Lamb Shanks With Rosemary and Red Wine
Serves 2
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  1. 2 lamb shanks
  2. 2 tsp salt, separated
  3. Pepper
  4. 2 - 3 tbsp olive oil, separated
  5. 1 cup onion, finely diced
  6. 1 cup carrot, finely diced
  7. 1 cup celery, finely diced
  8. 3 garlic cloves, minced
  9. 2½ cups red wine
  10. 28 oz crushed tomatoes
  11. 2 tbsp tomato paste
  12. 2 cups chicken stock
  13. 5 sprigs of thyme (preferably tied together)
  14. 2 sprigs of Rosemary
  15. 2 dried bay leaves
  16. ½ to 1½ cups hot water or chicken stock
  1. Preheat the oven to 350F
  2. Pat the lamb shanks dry and sprinkle with 1 tsp of salt and black pepper.
  3. Heat 2 tbsp of olive oil in a heavy based pot (dutch oven is ideal) over high heat.
  4. Sear the lamb shanks in 2 batches until brown all over, about 5 minutes.
  5. Remove lamb onto a plate and drain excess fat (if any) from the pot.
  6. Turn the heat down to medium low. Heat remaining 1 tbsp of olive oil in the same pot. Add the onion, carrot, celery and garlic. Sauté for 10 minutes until the onion is translucent.
  7. Add the red wine and turn up the heat to medium high. Bring it to a simmer, scraping the bottom of the pan to mix all the brown bits into the wine. Simmer for 3 minutes to evaporate the alcohol a bit.
  8. Add the remaining ingredients (including remaining 1 tsp salt and pepper) and stir to combine.
  9. Place the lamb shanks into the pot, squeezing them in to fit so they are mostly submerged.
  10. Bring back up to simmer, cover, then transfer to the oven for 2 hours.
  11. Turn the lamb shanks, cover, then return to the oven for another 30 minutes (so 2½ hours in total). The lamb should be very tender, the exposed surface above the liquid should be browned and the sauce should be reduced down to about ¼ of the original amount.
  12. Carefully transfer the lamb to a plate and pick out the thyme sprigs and bay leaves.
  13. Skim excess fat off the surface of sauce. Use a stick blender to puree the sauce to make it smooth and thick. Use hot water to adjust the thickness and intensity of the sauce. (Note 5) Adjust salt and pepper to taste.
  14. Serve the lamb shanks on mashed potato plenty of sauce!
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