Slow-Braised Christmas Lamb Shanks with Carrots, Herbs & Rich Pan Jus
Ingredients:
2 lamb shanks
2 large carrots, cut into chunks
1 onion, chopped
3 garlic cloves, minced
2 tbsp olive oil
1 cup beef or lamb stock
1 cup crushed tomatoes
1 tbsp tomato paste
1 tsp rosemary
1 tsp thyme
Salt and pepper to taste
Fresh herbs for garnish
Directions:
Preheat oven to 325°F (160°C).
Heat olive oil in a large oven-safe pot. Sear lamb shanks on all sides until browned, about 8 minutes.
Add garlic and onions, sauté 2 minutes until fragrant.
Stir in tomato paste, then add carrots, herbs, crushed tomatoes, stock, salt, and pepper.
Bring to a simmer, cover, and transfer to the oven.
Braise for 2.5–3 hours, or until the lamb is tender and falling from the bone.
Remove lid for the last 20 minutes to reduce the sauce.
Serve over mashed potatoes, rice, or crusty bread with fresh herbs.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 520 kcal | Servings: 2 servings