Lamb Shanks
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Ingredients
- 4 lamb shanks
- salt and pepper to taste
- 2 Tbsp olive oil
- 1 medium onion diced
- 1 stalk celery diced
- 3 large carrots diced
- 8 cloves garlic minced
- 2 Tbsp tomato paste
- 1 bottle red wine (like Pinot Noir, Chianti, or Cote du Rhone)
- 1 15.5 ounce can diced tomatoes
- 2 cups beef stock
- 4 sprigs fresh rosemary
- 2 sprigs fresh thyme
Ingredients
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Instructions
- Pat the shanks dry with a paper towel and lightly salt and pepper.
- Heat oil in heavy large Dutch oven over medium-high heat. Cook shanks until brown on all sides, about 8 minutes. Transfer to a plate.
- Add onions, carrots, celery, and garlic to the pan and sauté until cooked through, about 10 minutes. Add tomato paste and cook stirring constantly for 1 – 2 minutes.
- Stir in wine, tomatoes, and beef broth. Add the sprigs of rosemary and thyme.
- Return shanks to pot, pressing down to submerge. Bring to a boil, and then reduce heat to medium-low. Cover and simmer 2 – 3 hours until the meat is tender.
- Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to a plate and cover with aluminum foil. Boil juices about 15 minutes until thickened.
- Serve shanks over creamy polenta and spoon the juices over the shanks.