Christmas Braised Lamb Shanks with Herb Infusion and Potato

👉Ingredients:

🔹️4 lamb shanks

🔹️2 tablespoons olive oil

🔹️Salt and freshly ground black pepper, to taste

🔹️1 large onion, chopped

🔹️4 garlic cloves, minced

🔹️2 carrots, diced

🔹️2 celery stalks, diced

🔹️2 cups beef broth

🔹️1 cup red wine

🔹️1 tablespoon tomato paste

🔹️1 teaspoon dried rosemary

🔹️1 teaspoon dried thyme

🔹️2 bay leaves

🔹️Zest of 1 lemon

🔹️2 tablespoons fresh parsley, chopped

🔹️1.5 lbs baby potatoes, halved

🔹️2 tablespoons butter

🔹️Optional garnish: extra parsley and lemon zest

👉Directions:

▶️Preheat oven to 325°F (163°C).

▶️Season lamb shanks with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear lamb shanks on all sides until browned, about 8 minutes. Remove and set aside.

▶️In the same pot, sauté onion, garlic, carrots, and celery until softened, about 5 minutes.

▶️Stir in tomato paste and cook for another minute. Pour in red wine to deglaze, scraping up browned bits. Simmer for 3 minutes.

▶️Add beef broth, rosemary, thyme, bay leaves, and lemon zest. Return lamb shanks to the pot. Bring to a low simmer, cover, and transfer to oven.

▶️Braise for 2.5 to 3 hours, until the meat is fall-off-the-bone tender.

▶️In the last 45 minutes of cooking, boil halved baby potatoes in salted water until fork-tender. Drain and toss with butter and fresh parsley.

▶️Remove bay leaves from the lamb shanks. Serve shanks over the herbed potatoes and spoon the braising liquid over the top. Garnish with lemon zest and parsley if desired.

🔹️Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

🔹️Kcal: 620 kcal | Servings: 4 servings