Braised Lamb Shanks with Tender Vegetables

 Braised Lamb Shanks with Tender Vegetables

Ingredients:

4 lamb shanks

2 onions, sliced

4 whole garlic cloves (crushed)

4 carrots, cut into chunks

6 medium potatoes (halved)

2 celery stalks (optional)

2 tbsp tomato paste

750 ml beef or lamb broth

250 ml red wine (or red grape juice for a non-alcoholic version)

2 sprigs of fresh rosemary

2 bay leaves

2 tbsp olive oil

Salt & pepper to taste

Preparation:

Searing the meat:

Preheat the oven to 160°C (320°F).

Heat the olive oil in a Dutch oven over medium-high heat.

Salt and pepper the shanks. Brown them on all sides (about 8 to 10 minutes). Set aside.

Prepare the vegetables:

In the same casserole dish, add the onions and sauté for 5 minutes.

Add the garlic, carrots, celery, and tomato paste. Mix well.

Deglaze and simmer:

Return the shanks to the casserole dish.

Pour in the red wine to deglaze and simmer for 2 minutes.

Add the broth, rosemary, and bay leaves.

Cover and bake for 2.5 to 3 hours, until the meat is ultra-tender.

Add the potatoes:

Add the potatoes 1 hour before the end of cooking time, so they are tender but still whole.

Finishing:

Serve the shanks hot, topped with their creamy sauce and garnished with rosemary sprigs.

Serve with:

Homemade mashed potatoes, crusty bread, or creamy polenta.