This is my family’s favorite lamb shanks. This recipe is a process of slowly simmered lamb, but honestly, it couldn’t be easier.
- 6 lamb shanks
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. extra-virgin olive oil
- 4 tbsp. butter, divided
- 1 onion, chopped
- 2 medium carrots, peeled and finely chopped
- 3 cloves garlic, minced
- 2 tbsp. tomato paste
- 2 c. low-sodium beef broth
- 1 (15-oz.) can tomato sauce
- 2 sprigs rosemary
- 1 c. red wine
- Mashed potatoes, for serving
- Preheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat oil. Add lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.
- In the pot, melt 2 tablespoons butter over medium heat. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.
- Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil. Cover and transfer to oven. Cook until lamb shanks are completely tender, 2 hours.
- Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary.
- Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons butter.
- Serve lamb with mashed potatoes and spoon sauce on top.