Name: Braised Lamb Shanks
Yield: 4 servings
Ingredients: 4 lamb shanks (about 1 pound each); Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 large onion, diced; 3 carrots, peeled and cut into 2-inch pieces; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 cup dry red wine; 2 cups beef or lamb stock; 1 can (14.5 ounces) diced tomatoes; 2 sprigs fresh rosemary; 3 sprigs fresh thyme; 2 bay leaves; 1 strip orange zest (about 3 inches); Fresh parsley, chopped, for garnish; Gremolata (optional): 2 tablespoons parsley + 1 clove garlic, minced + zest of 1 lemon, mixed together

Braised Lamb Shanks

Lamb shanks are the ultimate cold-weather braise. The meat is tough and sinewy when raw, but hours of slow heat in liquid transforms it into something that falls off the bone in tender, silky pieces. The braising liquid becomes a deeply savory sauce that needs nothing more than bread or polenta to c

Ingredients

4 lamb shanks (about 1 pound each)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, diced
3 carrots, peeled and cut into 2-inch pieces
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup dry red wine
2 cups beef or lamb stock
1 can (14.5 ounces) diced tomatoes
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 strip orange zest (about 3 inches)
Fresh parsley, chopped, for garnish
Gremolata (optional): 2 tablespoons parsley + 1 clove garlic, minced + zest of 1 lemon, mixed together

Method

Preheat your oven to 160°C (325°F).
Season the lamb shanks generously with salt and pepper.
Heat the olive oil in a large Dutch oven over medium-high heat. Sear the shanks until deeply browned on all sides, about 3 minutes per side. Don't rush this — the browning is where flavor lives. Remove to a plate.
Reduce heat to medium. Add the onion and carrots. Cook for 5 minutes until softened. Add the garlic and tomato paste. Cook, stirring, for 2 minutes.
Pour in the wine. Scrape the bottom of the pot. Let the wine reduce by half, about 3 minutes.
Add the stock, diced tomatoes, rosemary, thyme, bay leaves, and orange zest. Return the lamb shanks to the pot — they should be partially submerged.
Bring to a simmer. Cover tightly and transfer to the oven.
Braise for 2½ to 3 hours, turning the shanks once halfway through. They're done when the meat is pulling away from the bone and fork-tender.
Remove the shanks and carrots to a platter. Discard the herb sprigs, bay leaves, and orange zest. Skim the fat from the braising liquid.
If you want a thicker sauce, simmer the liquid on the stovetop for 10 to 15 minutes to reduce.
Serve the shanks with the sauce spooned over. Top with gremolata if using and fresh parsley. Polenta, mashed potatoes, or egg noodles are perfect alongside.
*Storage:** Refrigerate for 4 days. Reheat gently in the oven. Freezes well for 3 months.
*Seasonal note:** The orange zest is a subtle but important addition — it adds a brightness that cuts through the richness of the lamb without making it taste citrusy. Try it once and you'll add it to every braise.