Ingredients :
- 4 lamb shanks
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 2 celery stalks, diced
- 3 cups beef broth (1 cup for deglazing, 2 cups for braising)
- 1 can (14 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
Préparations :
- Preheat the oven: Set your oven to 325°F (163°C).
- Prepare the lamb shanks: Season the lamb shanks generously with salt and pepper. Heat the olive oil in a large ovenproof pot over medium-high heat. Once hot, brown the lamb shanks on all sides until they are well-seared. Remove the shanks from the pot and set them aside.
- Sauté the vegetables: In the same pot, add the onions, garlic, carrot, and celery. Sauté the mixture until the vegetables are softened and fragrant.
- Deglaze the pot: Pour in 1 cup of beef broth to deglaze the pot, making sure to scrape up any browned bits stuck to the bottom. This will add rich flavor to your dish.
- Build the braising liquid: Stir in the remaining 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary. Bring the mixture to a gentle simmer.
- Braise the lamb shanks: Return the browned lamb shanks to the pot, ensuring they are partially submerged in the braising liquid. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
- Cook: Braise the lamb shanks in the oven for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
- Final touches: Once cooked, taste the braising liquid and adjust the seasoning with additional salt and pepper if needed.
- Serve: Serve the braised lamb shanks hot, spooning the rich sauce over the meat.
Prep Time: 20 minutes
Cooking Time: 2.5 hours
Total Time: 2 hours 50 minutes
Calories: 450 kcal per serving
Servings: 4
ENJOY