Tender Slow-Braised Lamb Shank

Ingredients

2 lamb shanks (about 1.5 lbs each)

2 tbsp olive oil

1 large onion, chopped

3 garlic cloves, minced

2 carrots, diced

2 celery stalks, diced

1 cup red wine

1 cup beef or lamb stock

1 tbsp tomato paste

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 bay leaves

2 tbsp soy sauce

1 tbsp honey

Salt and black pepper, to taste

Chopped green onions and sesame seeds (for garnish)

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Instructions

Prep the Lamb Shanks:

1. Pat the lamb shanks dry with paper towels and season liberally with salt and black pepper.

Sear the Lamb:

2. Heat olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat.
3. Brown the lamb shanks on all sides, about 2-3 minutes per side. Remove and set aside.

Cook the Vegetables:

4. Add the chopped onion, carrot, and celery to the same pot. Sauté for 5-7 minutes until softened.
5. Stir in the minced garlic and cook for an additional minute.

Deglaze the Pot:

6. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 3-4 minutes to reduce slightly.

Make the Braising Liquid:

7. Stir in the tomato paste, beef stock, soy sauce, honey, rosemary, thyme, and bay leaves. Mix well.
8. Return the lamb shanks to the pot, ensuring they are partially submerged in the braising liquid.

Braise the Lamb:

9. Cover the pot, reduce the heat to low, and simmer for 2.5 to 3 hours, turning the shanks occasionally, until the meat is tender and falls off the bone.

Thicken the Sauce:

10. Remove the lamb shanks from the pot. If desired, strain the braising liquid to remove solids.
11. Simmer the sauce uncovered for 10 minutes to thicken slightly.

Serve:

12. Arrange the lamb shanks on a serving plate and generously spoon the sauce over them.
13. Garnish with chopped green onions and sesame seeds for a fresh touch.

Serve with creamy mashed potatoes, polenta, or crusty bread for a comforting and satisfying meal. Enjoy!