Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160°C (325°F) and season 2 kg of lamb shanks generously with 1.5 teaspoons of salt and 0.5 teaspoon of black pepper.

2. 2

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

3. 3

   Add 2 large sliced leeks, 3 medium diced carrots, and 2 diced celery stalks to the same pot, cooking until softened for approximately 8-10 minutes, then stir in 4 minced garlic cloves for 1 minute more until fragrant.

4. 4

   Pour in 2 cups of dry white wine to deglaze the pot, scraping up any browned bits from the bottom, and allow it to simmer for 2 minutes to reduce slightly.

5. 5

   Stir in 4 cups of chicken broth, 0.5 teaspoon of crushed saffron threads, 2 bay leaves, and 4 fresh thyme sprigs, bringing the mixture to a gentle simmer.

6. 6

   Return the seared lamb shanks to the pot, ensuring they are mostly submerged in the liquid, cover the Dutch oven with its lid, and transfer it to the preheated oven to braise for 2.5 to 3 hours, or until the lamb is fork-tender.