Lamb Shanks

It’s Easter, lamb is a must and braising it couldn’t be easier

INGREDIENTS

• 6 lamb shanks
• Sea salt
• Freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 4 tbsp. butter, divided
• 1 onion, chopped
• 2 medium carrots, peeled and finely chopped
• 3 cloves garlic, minced
• 2 tbsp. tomato paste
• 2 c. low-sodium beef broth
• 1 (15-oz.) can tomato sauce
• 2 sprigs rosemary
• 1 c. red wine

METHODPreheat oven to 350°. Season lamb shanks with salt and pepper. In a large Dutch oven over mediumhigh heat, heat oil. Add lamb and cook until golden all  over, about 4 minutes per side. Work in batches as necessary. Remove lamb from pot and place on a plate.

1. In the pot, melt 2 tablespoons butter over medium heat.
2. Add onion and carrots and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.
3. Pour in broth and tomato sauce, then return lamb shanks to pot. Add rosemary and bring to a boil.. Cover and transfer to oven. Cook until lamb. shanks are completely tender, 2 hours.
4. Remove lamb from pot and place on a cutting board. Tent with foil to keep warm. Discard rosemary.
5. Return pot to stove over medium heat. Add wine and bring to a boil. Reduce heat and let simmer until thickened, 10 minutes. Stir in remaining 2 tablespoons of butter.
6. Serve lamb with mashed potatoes and spoon sauce on top.