Braised Lamb Shanks

Extremely delicious and flavorful meal! Amazing dish for a dinner party that you can make ahead of time. You can do a lot of the steps 3 hours ahead and then it finishes in the oven… Try this!

Makes 4 – 6 servings

Ingredients:

• 4-6 lamb shanks
• 4 tbsp extra olive oil
• 1 onion (chopped)
• 2 carrots (diced)
• 5 cloves garlic, minced
• 2 tbsp tomato paste
• 2 cups beef broth
• 1 can tomato puree (15 ozs)
• Rosemary sprigs
• 1 cup red wine
• Salt
• Pepper

Instructions:

1. Season lamb with salt and pepper.
2. Heat a Dutch oven on medium heat and add 2 tbsp olive oil. Cook lamb shanks until each side is browned evenly.
3. Once all pieces of lamb are browned, remove and place on a separate tray.
4. Preheat oven to 350 degrees.
5. In the Dutch oven, add 2 tbsp olive oil. Once hot, add onion and cook for 4-5 minutes until brown. Add carrots and cook for an additional 4-5 minutes. Add garlic and cook for another minute.
6. Add tomato paste and cook another minute.
7. Add tomato sauce and beef broth and bring to boil.
8. Add lamb shanks to pot, top with whole sprigs of rosemary.
9. Add salt and pepper to taste.
10. Cover Dutch oven and place on the 2nd shelf of the oven.
11. Cook about 2-2½ hours until lamb is tender.
12. Remove pot from the oven and take out the lamb shanks. Place in a separate tray.
13. Put the pot on the stove at medium heat and bring sauce to a boil. Lower heat and simmer for another 10 – 15 minutes until sauce is thick.
14. Lamb goes well with mashed potatoes.