Braised Lamb Shanks



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


How to Make

  1. 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. 

  2. In the pot, melt 2 tablespoons of 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. 

  3. 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 hour

  4. Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary. 

  5. 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 the remaining 2 tablespoons butter. 

  6. Serve lamb with mashed potatoes and spoon sauce on top.