Braised Lamb Shanks with Rosemary

Instructions

1. Season and prepare the lamb
   Pat the lamb shanks dry with paper towels. Season generously with salt and pepper, then lightly dredge in flour, shaking off excess. This helps to create a nice crust and thicken the sauce.
2. Sear the lamb shanks
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb shanks and sear on all sides until deeply browned, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding. Remove the browned shanks to a plate and set aside.
3. Prepare the aromatic base
   In the same pot, add the chopped onions, carrots, and celery. Cook over medium heat for 5-7 minutes until vegetables begin to soften. Add the minced garlic and chopped rosemary, cooking for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes until it darkens slightly.
4. Deglaze and create the braising liquid
   Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any browned bits. Let the wine simmer and reduce by half, about 5 minutes. Add the beef broth, diced tomatoes with their juice, and bay leaves. Bring the mixture to a gentle boil.
5. Braise the lamb shanks
   Return the seared lamb shanks to the pot, nestling them into the liquid. The liquid should come about halfway up the shanks. Cover the pot with a tight-fitting lid, reduce heat to low, and simmer gently for 2 to 2.5 hours, until the meat is very tender and nearly falling off the bone. Turn the shanks occasionally during cooking.
6. Finish the sauce
   Once the lamb is tender, carefully remove the shanks to a serving platter and tent with foil to keep warm. Increase the heat under the pot to medium-high and simmer the sauce uncovered for about 10-15 minutes until it reduces and thickens slightly. Remove bay leaves, stir in the balsamic vinegar, and adjust seasoning with salt and pepper.
7. Serve
   Place each lamb shank on a bed of creamy polenta, mashed potatoes, or risotto. Spoon the rich sauce and vegetables over the top. Garnish with fresh rosemary sprigs and serve immediately.