Ingredients
Equipment
Method
Preparation
- Season the lamb shanks generously with salt and pepper, then brown them in olive oil in a Dutch oven over medium-high heat until golden on all sides; set aside.
- In the same pot, sauté chopped onion, carrots, and celery until softened, then add minced garlic and cook for another minute until fragrant.
Braising
- Deglaze the pot with red wine, scraping up any browned bits from the bottom, and reduce by half.
- Stir in beef broth, crushed tomatoes, bay leaves, rosemary, thyme, and orange zest; bring to a simmer.
- Return the browned lamb shanks to the Dutch oven, ensuring they are mostly submerged in the liquid.
- Cover the pot and braise in a preheated oven at 325°F (160°C) for 2.5 to 3 hours, or until the lamb is fork-tender and easily pulls away from the bone.
Finishing
- Carefully remove the lamb shanks from the pot and set them aside to rest.
- Skim any excess fat from the braising liquid, then simmer the sauce on the stovetop until it thickens to your desired consistency; adjust seasonings if necessary.
- Serve the lamb shanks hot, spooning the rich herb-infused sauce over them.
Notes
For best results, prepare this dish a day ahead; the flavors will meld and deepen overnight. Reheat gently on the stovetop or in the oven.