Braised Lamb Shanks

Method

1. Heat oven to 325°F (160°C). Season shanks with salt and pepper.

2. Brown shanks in oil in a Dutch oven on all sides, then set aside.

3. Cook onion and carrots 5 minutes, add garlic and tomato paste for 1 minute.

4. Add wine and simmer 3 minutes.

5. Add tomatoes, stock, rosemary and bay leaves, then return the shanks.

6. Cover and braise 2.5 to 3 hours until very tender.

7. Skim fat and reduce the sauce if needed. Serve over mash or polenta.

• lamb
• braise
• comfort

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