Lamb shanks are good value, and as each one is a portion, serving is a cinch. You can braise the shanks up to two days ahead
Direction:
Instructions:
1. Preheat your oven to 350°F (175°C).
2. Season the lamb shanks generously with salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary on all sides.
3. In a large Dutch oven or oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat.
4. Add the lamb shanks to the pot and sear on all sides until browned, about 2-3 minutes per side. Remove the lamb shanks from the pot and set aside.
5. In the same pot, add the diced onion, carrots, and celery. Sauté for 2-3 minutes until slightly softened.
6. Add minced garlic and cook for an additional minute.
7. Pour in the beef or chicken broth and red wine, and scrape the bottom of the pot to deglaze and release any browned bits.
8. Return the lamb shanks to the pot and make sure they are submerged in the liquid.
9. Cover the pot with a lid and place it in the preheated oven. Let the lamb shanks braise for 2 and a half hours.
10. After 2 and a half hours, remove the pot from the oven and check the tenderness of the lamb shanks. If they are not falling off the bone, return them to the oven and cook for an additional 30 minutes.
11. Once the lamb shanks are tender, remove them from the pot and set aside. Place the pot back on the stovetop over medium heat.
12. Add 2 tablespoons of butter to the pot and let it melt.
13. Use a wooden spoon to scrape any remaining browned bits from the bottom of the pot and mix with the butter to create a flavorful sauce.
14. Serve the lamb shanks with the sauce drizzled on top. You can also serve them with your choice of side dishes, such as mashed potatoes or roasted vegetables.
Enjoy your delicious and tender braised lamb shanks, seasoned with a perfect blend of spices and herbs!
