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Slow Braised Lamb Shanks (No Wine) | Tender Recipe

Slow Braised Lamb Shanks (No Wine)

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 4

Ingredients
  

  • 4 whole Lamb shanks About 1 lb each
  • 2 tbsp Olive oil
  • 1 large Yellow onion Diced
  • 3 large Carrots Peeled and chopped into thick pieces
  • 6 cloves Garlic Minced
  • 3 tbsp Tomato paste
  • 4 cups Beef broth Low sodium preferred
  • 2 sprigs Fresh rosemary
  • 4 sprigs Fresh thyme
  • 1.5 tsp Kosher salt Plus more to taste
  • 1 tsp Black pepper
  • 2 tbsp Fresh parsley Chopped, for garnish

Instructions
 

  • Preheat your oven to 325°F (165°C).
  • Pat the lamb shanks completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the lamb shanks in batches if necessary, searing until a deep golden brown crust forms on all sides, about 8-10 minutes. Remove the shanks and set aside on a plate.
  • Lower the heat to medium. Add the diced onions and chopped carrots to the pot. Sauté for 5-7 minutes until the onions become translucent.
  • Stir in the minced garlic and tomato paste. Cook for 1-2 minutes until the tomato paste darkens in color and becomes fragrant.
  • Pour in the beef broth, scraping the bottom of the Dutch oven with a wooden spoon to release any browned bits.
  • Return the lamb shanks to the pot along with any resting juices. Add the fresh rosemary and thyme sprigs. The liquid should cover about half to three-quarters of the shanks.
  • Bring the liquid to a gentle simmer, cover the Dutch oven with a tight-fitting lid, and transfer it to the preheated oven.
  • Braise for 2.5 to 3 hours, or until the lamb is extremely tender and easily pulls away from the bone.
  • Remove the pot from the oven. Discard the herb stems. Skim any excess fat from the surface of the gravy.
  • Serve the lamb shanks hot over a bed of mashed potatoes, ladling the rich gravy and tender carrots over the top. Garnish with chopped fresh parsley.