Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 4 lamb shanks with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper on all sides.

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 until deeply browned on all sides, about 5-7 minutes per side, and set them aside.

3. 3

   Reduce heat to medium, add 1 large diced yellow onion, 2 medium diced carrots, and 2 medium diced celery stalks to the pot, cooking until softened, about 8-10 minutes.

4. 4

   Stir in 6 minced black garlic cloves and cook for 1 minute until fragrant, then pour in 1.5 cups of red wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 5 minutes.

5. 5

   Add 1 (400g) can of diced tomatoes, 3 cups of lamb broth, 3 sprigs of fresh rosemary, 5 sprigs of fresh thyme, and 2 bay leaves to the pot, bringing the liquid to a simmer.

6. 6

   Return the seared lamb shanks to the Dutch oven, ensuring they are mostly submerged in the liquid, cover tightly, and braise in a preheated oven at 160°C (325°F) for 2.5 to 3 hours, or until the lamb is fork-tender and easily falls off the bone.

7. 7

   Remove the lamb shanks and herbs from the pot, skim any excess fat from the sauce, and serve the braised lamb shanks immediately with the rich black garlic sauce.