We don't have this often in our house, but when we do, my hubby goes beserk!

Lamb shanks are one of those dishes that feel like a warm hug after a long day. Growing up, my mom would occasionally make them for special Sunday dinners, and the aroma would fill the whole house, making it feel extra cozy. This oven-braised version is perfect for those chilly Midwest evenings when you want something hearty but don't want to spend all day in the kitchen. The slow cooking process makes the lamb incredibly tender, and the rich sauce is perfect for soaking up with some crusty bread.

This dish pairs beautifully with creamy mashed potatoes or a simple risotto, which help soak up the delicious sauce. A side of roasted root vegetables or a fresh green salad can add some color and texture to your plate. Don't forget a slice of crusty bread to mop up every last bit of the sauce!

Servings: 4

4 lamb shanks
Salt and pepper to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 cup red wine
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 bay leaf

Preheat your oven to 325°F (165°C).

Season the lamb shanks with salt and pepper.

In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides, then remove them from the pot and set aside.

In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Add the garlic and cook for another minute until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes.

Stir in the beef broth, tomato paste, rosemary, thyme, and bay leaf.

Return the lamb shanks to the pot, making sure they are submerged in the liquid.

Cover the pot with a lid and transfer it to the oven. Braise for about 2.5 to 3 hours, or until the lamb is tender and falling off the bone.

Remove the bay leaf before serving. Serve the lamb shanks with the sauce and your choice of sides.

For a different flavor profile, you can substitute the red wine with white wine or add a splash of balsamic vinegar for a bit of tanginess. If you prefer a thicker sauce, remove the lamb shanks once they're done and simmer the sauce on the stovetop until it reduces to your desired consistency. You can also add other herbs like oregano or parsley for a different twist. For a more Mediterranean vibe, toss in some olives and a can of diced tomatoes.