Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160 degrees Celsius. Season 4 lamb shanks with 1 teaspoon of salt and 1/2 teaspoon of black pepper on all sides.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Sear the lamb shanks for 3-4 minutes per side until deeply browned, then remove them from the pot and set aside.

3. 3

   Add 2 roughly chopped carrots, 2 roughly chopped celery stalks, and 1 roughly chopped yellow onion to the same pot and sauté for 8-10 minutes until softened, stirring occasionally.

4. 4

   Stir in 4 minced cloves of garlic and 2 tablespoons of Herbes de Provence, cooking for 1 minute until fragrant.

5. 5

   Pour in 1 cup of dry red wine to deglaze the pot, scraping up any browned bits from the bottom, and reduce the wine by half for about 3-5 minutes.

6. 6

   Stir in 2 tablespoons of tomato paste, 4 cups of beef broth, 2 bay leaves, and 4 sprigs of fresh thyme, then return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid.

7. 7

   Bring the liquid to a simmer, then cover the Dutch oven and transfer it to the preheated oven for 2 hours.

8. 8

   Add 4 quartered Yukon Gold potatoes to the pot with the lamb shanks, ensuring they are partially submerged, and continue to roast covered for an additional 45-60 minutes, or until the lamb is fork-tender and the potatoes are cooked through.