Braised Lamb Shanks with Herb Infusion


4 lamb shanks
2 tablespoons olive oil
2 onions, finely chopped
3 cloves garlic, minced
1 carrot, diced
2 celery stalks, diced
3 cups beef broth (1 cup for deglazing, 2 cups for braising)
1 can (14 oz) diced tomatoes
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves
1 teaspoon fresh rosemary, chopped
Salt and pepper to taste


Preheat the oven: Set your oven to 325°F (163°C).
Prepare the lamb shanks: Season the lamb shanks generously with salt and pepper. Heat the olive oil in a large ovenproof pot over medium-high heat. Once hot, brown the lamb shanks on all sides until they are well-seared. Remove the shanks from the pot and set them aside.
Sauté the vegetables: In the same pot, add the onions, garlic, carrot, and celery. Sauté the mixture until the vegetables are softened and fragrant.
Deglaze the pot: Pour in 1 cup of beef broth to deglaze the pot, making sure to scrape up any browned bits stuck to the bottom. This will add rich flavor to your dish.
Build the braising liquid: Stir in the remaining 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary. Bring the mixture to a gentle simmer.
Braise the lamb shanks: Return the browned lamb shanks to the pot, ensuring they are partially submerged in the braising liquid. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
Cook: Braise the lamb shanks in the oven for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
Final touches: Once cooked, taste the braising liquid and adjust the seasoning with additional salt and pepper if needed.
Serve: Serve the braised lamb shanks hot, spooning the rich sauce over the meat.

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