Rustic Herb-Braised Lamb Shanks with Sweet Carrots

Treat yourself to a comforting, slow-cooked meal with these tender lamb shanks, gently braised in a rich blend of red wine, beef broth, and fragrant garden herbs. Paired with hearty vegetables and finished with a touch of butter, this rustic dish is ideal for cozy family dinners or special occasions.

Ingredients

• 4 lamb shanks
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 4 large carrots, cut into thick pieces
• 2 celery stalks, sliced
• 2 cups beef broth
• 1 cup dry red wine
• 2 tablespoons tomato paste
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 tablespoon butter
• Fresh parsley, chopped, for garnish

Instructions

1. Preheat your oven to 325°F (165°C).
2. Season the lamb shanks generously with salt, black pepper, and smoked paprika.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb on all sides until beautifully browned, then transfer to a plate.
4. In the same pot, sauté the onion, garlic, carrots, and celery until softened and aromatic.
5. Stir in the tomato paste and cook for about 1 minute to enhance its flavor.
6. Pour in the red wine, scraping the bottom of the pot to release the flavorful browned bits.
7. Add the beef broth, rosemary, thyme, and bay leaves, then stir to combine.
8. Return the lamb shanks to the pot, making sure they are partially covered by the braising liquid.
9. Cover with a lid and bake for 2½ to 3 hours, or until the meat is incredibly tender and easily falls from the bone.
10. Remove the pot from the oven and stir in the butter for a smooth, velvety sauce.
11. Sprinkle with fresh parsley and serve hot alongside mashed potatoes, creamy polenta, or crusty bread.

Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes

Servings: 4
Approximate Calories: 640 per serving