INGREDIENTS
- 4 lamb shanks
- Salt and pepper
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 3 cups beef or lamb stock
- 1 can crushed tomatoes
- 2 sprigs rosemary
- 2 bay leaves
DIRECTIONS
Preheat oven to 325°F. Season shanks generously with salt and pepper.
Heat oil in a large Dutch oven over high heat and sear shanks on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Add garlic and cook 30 seconds longer.
Pour in the stock to deglaze, scraping up any browned bits. Add the crushed tomatoes, rosemary, and bay leaves. Return shanks to the pot, nestling them into the liquid.
Cover and braise in the oven for 2.5 to 3 hours, until the meat is fork-tender and falling off the bone.
Serve over mashed potatoes or creamy polenta, spooning the braising liquid over top.
Explore more slow-cooking cuts in our lamb collection.