Braised Lamb Shanks

Name: Braised Lamb Shanks
Yield: serves: 4
Ingredients: 4 lamb shanks; Kosher salt; Extra virgin olive oil; 2 onions, coarsely chopped; 4 carrots, coarsely chopped; 4 celery ribs, coarsely chopped; 4 cloves garlic, smashed; 1 cup tomato paste; 2 cups red wine; 2 tablespoons fresh rosemary, finely chopped; 4 bay leaves; 1 thyme bundle, tied with butcher’s twine

December 9, 2011

I’m gonna jump right out there and say that lamb is my favorite meat. And this is probably my favorite dish—to both cook and eat. I love that lamb shanks look like something out of the Flintstones, even though one shank is the perfect size for one person. On a cold winter night when I’m home making dinner for my family, this is definitely my go-to recipe. Like any braise, it takes a bit of effort to get started, but once you get them going, you can just toss the shanks in the oven and let them go on their lamby way.

Recipe notes

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