Braised lamb shanks are a classic dish that hails from various culinary traditions, including Mediterranean and Middle Eastern cuisines. This dish is a testament to the art of slow cooking, where tough cuts of meat are transformed into tender, flavorful masterpieces. The long, slow braise allows the connective tissues in the lamb shanks to break down, resulting in meat that is succulent and falls off the bone. This recipe is perfect for a cozy family dinner or a special occasion, offering a comforting and hearty meal that is sure to impress.

Braised lamb shanks pair beautifully with a variety of sides. Consider serving them with creamy mashed potatoes or a simple polenta to soak up the rich sauce. A side of roasted root vegetables or a fresh green salad with a tangy vinaigrette can provide a nice contrast to the richness of the lamb. For a more Mediterranean touch, serve with couscous or a warm, crusty bread to mop up the delicious braising liquid.

Servings: 4

4 lamb shanks
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
2 cups beef or chicken stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Chopped fresh parsley, for garnish

Preheat your oven to 325°F (165°C).

Season the lamb shanks generously with salt and pepper.

In a large Dutch oven or ovenproof pot, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until they are browned. 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 tomato paste, 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 few minutes to reduce slightly.

Return the lamb shanks to the pot. Add the stock, rosemary, thyme, and bay leaf. Bring to a simmer.

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

Remove the pot from the oven. Discard the bay leaf and herb sprigs. If desired, skim off any excess fat from the surface of the sauce.

Serve the lamb shanks on a platter, spooning the sauce and vegetables over the top. Garnish with chopped fresh parsley.

For a different flavor profile, try adding a tablespoon of balsamic vinegar or a splash of pomegranate molasses to the braising liquid for a touch of sweetness and acidity. You can also incorporate different herbs like oregano or mint for a unique twist. If you prefer a thicker sauce, remove the lamb shanks after braising and reduce the sauce on the stovetop until it reaches your desired consistency. For a more robust flavor, consider marinating the lamb shanks in red wine and herbs overnight before cooking.

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