Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season the 2 pounds of lamb shanks generously with 1 tablespoon of sumac, 1 teaspoon of dried oregano, 0.5 teaspoon of dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, ensuring the entire surface of the meat is covered.

2. 2

   Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat, then sear the seasoned lamb shanks on all sides until deeply browned, approximately 3-4 minutes per side, before removing them from the pot and setting them aside.

3. 3

   Add 1 more tablespoon of olive oil to the same pot, then sauté 1 chopped large yellow onion, 2 diced celery stalks, 2 diced carrots, and 4 minced garlic cloves until the vegetables have softened, which will take about 7-9 minutes.

4. 4

   Pour in 1 cup of dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits, and let it simmer for 2-3 minutes until the liquid has slightly reduced.

5. 5

   Stir in the 28 ounces of canned crushed tomatoes, 1 cup of chicken broth, and 1 sprig of fresh rosemary, then return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid.

6. 6

   Bring the mixture to a gentle simmer, then cover the pot tightly and transfer it to a preheated oven at 325°F (160°C) to slow-cook for 2.5 to 3 hours, or until the lamb shanks are fork-tender and easily pull away from the bone.

7. 7

   Carefully remove the pot from the oven, transfer the lamb shanks to a serving platter, discard the rosemary sprig, and let the meat rest for 10 minutes before garnishing with 2 tablespoons of fresh chopped parsley and serving with the rich braising liquid and vegetables.