Braised Lamb Shanks with Red Wine Reduction

Ingredients

• 4 lamb shanks
• Salt and black pepper to taste
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups red wine
• 2 cups beef stock
• 2 sprigs rosemary
• 2 sprigs thyme

Instructions

1. Season lamb shanks with salt and pepper and brown them well in olive oil in a heavy Dutch oven.
2. Remove the lamb and cook onion, carrots, celery, and garlic until softened, then stir in tomato paste.
3. Add red wine and reduce slightly, then add beef stock, rosemary, and thyme.
4. Return lamb shanks to the pot, cover, and braise at 325°F for about 3 hours until tender.
5. Remove the shanks and simmer the liquid until slightly reduced, then serve the lamb with the red wine reduction.