Red wine braised lamb shanks

---

The most delicious meat braised over time, is perfect for holiday entertaining, or the perfect comfort food. Serve with easy, velvety polenta.

---

Ingredients

2 large or 4 small lamb shanks

Coarse salt and freshly ground pepper, to season

¾ cup all-purpose flour

4 tablespoons extra-virgin olive oil

½ yellow onion, chopped

1 carrot, chopped

1 stalk celery, chopped

3 tablespoons tomato paste

2 cups red wine

6 cups lamb stock, simmering

2 stems fresh rosemary

4 stems fresh thyme

5 cloves garlic

---

Shop The Essentials

---

Season lamb shanks with salt and pepper and dredge in flour. In pan, over medium-high heat with oil, sear lamb until dark golden brown and set aside. In same pan, add onion, carrots, celery and garlic and cook until golden brown. Add tomato paste and cook for 1 more minute. Deglaze with red wine, add stock and bring to boil.

Transfer lamb shanks, vegetables and red wine to a large (3-inch deep) roasting pan. Add herbs and lamb stock (lamb stock should just cover the lamb). Cover with aluminum foil and bake at 300°F for 2 to 2 ½ hours or until lamb is very tender.

To finish, remove lamb shanks from roasting pan and strain the braising liquid into a saucepan using a fine-mesh strainer. Reduce braising liquid on the stovetop over medium heat until it coats the back of a spoon, creating the jus. Serve lamb shanks over soft polenta or mashed potatoes and pour the reduced braising liquid, or jus, over top. Serves 2.