INGREDIENTS
1 tablespoon olive oil
4 lbs lamb shanks
salt + pepper
1 medium yellow onion, diced
3 large carrots, chopped
4 large cloves garlic, minced
1/4 cup all-purpose flour
2 cups beef broth
1 and 1/2 cups red wine No need to buy anything expensive or fancy!
14 ounce can of tomato sauce
1 tsp fresh rosemary, chopped
2 bay leaves Find these in the spice aisle
DIRECTIONS
Prep: Preheat oven to 350 degrees F. Let the lamb shanks sit out for 10 minutes before beginning to brown them. This is a good time to chop your carrots, onion, and garlic.
Prepare the Lamb: Add 1 tablespoon olive oil to a large dutch oven over medium heat. Season the lamb shanks all over with salt and pepper, and brown them on all sides, working in batches if necessary to make it easier. Set aside on a plate.
Add the onion and carrots, and cook, stirring, for a few minutes, until the onion is soft and translucent. Add the garlic and cook a minute more.
Coat the lamb shanks in the flour - don't worry about making it perfectly even. Add them on top of the veggies, and pour in the red wine, beef broth, and tomato sauce. Try to make sure all the meat is covered with the liquid, or covered as much as possible. Add the rosemary and bay leaves, and bring to a simmer over medium heat on the stove. Once it's simmering, turn off the heat, cover with the lid, and place in the oven.
Cook: Cook for 1 hour at 350 degrees, and rotate any pieces of meat that are sticking out above the level of liquid in the pot. Return to the oven, turn the oven temp down to 325 degrees, and cook 35-45 more minutes. The meat should be fork-tender and should shred easily when done.
Serve + Store: Enjoy immediately! Serve with couscous, mashed potatoes, orzo, or any other side you might have on hand. Store leftovers in an airtight container in the fridge for up to 5 days.
