Fall-Apart Tender Lamb Shanks Braised in Rich Herb-Infused Gravy

Shopping list

• 4 pieces lamb shanks — about 1 pound each

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• 2 tablespoons olive oil

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• 1.5 teaspoons salt

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• 0.5 teaspoon black pepper

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• 1 teaspoon smoked paprika

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• 1 medium yellow onion — diced

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• 3 pieces carrots — peeled and sliced

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• 4 cloves garlic — minced

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• 2 tablespoons tomato paste

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• 2 cups beef or lamb broth

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• 1 cup dry red wine

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• 1 tablespoon Worcestershire sauce

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• 2 teaspoons fresh thyme leaves

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• 1 teaspoon fresh rosemary — chopped

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• 2 pieces bay leaves

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• 1 tablespoon all-purpose flour

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• 2 tablespoons unsalted butter

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• 0.25 cups fresh parsley — chopped

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• creamy mashed potatoes

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Step by step

1. 1

   Preheat the oven to 325°F (165°C).

2. 2

   Pat the lamb shanks dry with paper towels. Season generously with salt, black pepper, and smoked paprika.

3. 3

   Heat the olive oil in a large oven-safe Dutch oven over medium-high heat. Add the lamb shanks and sear for 3- 4 minutes per side, until deeply browned. Transfer them to a plate.

4. 4

   Reduce the heat to medium. Add the diced onion and carrots to the same pot and cook for 5- 6 minutes, stirring occasionally, until the vegetables begin to soften.

5. 5

   Add the minced garlic and tomato paste. Cook for 1- 2 minutes, stirring frequently, until fragrant and slightly caramelized.

6. 6

   Pour in the red wine and Worcestershire sauce. Scrape the bottom of the pot to loosen the browned bits and simmer for 3- 4 minutes.

7. 7

   Add the broth, thyme, rosemary, and bay leaves. Stir well and bring the liquid to a gentle simmer.

8. 8

   Return the browned lamb shanks to the pot. The liquid should come about halfway up the sides of the shanks.

9. 9

   Cover the Dutch oven tightly with its lid and transfer it to the oven. Braise for 2 1/2 to 3 hours, turning the lamb once halfway through cooking, until the meat is exceptionally tender and nearly falling from the bone.

10. 10

    Carefully remove the lamb shanks and bay leaves from the pot. Place the lamb on a plate and cover loosely with foil to keep warm.

11. 11

    Place the Dutch oven over medium heat. In a small bowl, mash together the flour and butter to form a smooth paste.

12. 12

    Whisk the butter-flour mixture into the braising liquid. Simmer for 3- 5 minutes, stirring frequently, until the gravy thickens.

13. 13

    Taste the gravy and adjust the seasoning.