Lamb Shanks with Rosemary

Instructions

1. Prepare the lamb shanks
   Pat the lamb shanks dry with paper towels and season generously with salt and pepper on all sides. This will help create a delicious crust when browning.
2. Brown the meat
   Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb shanks and brown on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding. Transfer the browned shanks to a plate.
3. Prepare the aromatic base
   Reduce heat to medium and add onions, carrots, and celery to the same pot. Cook for 5-7 minutes until vegetables begin to soften. Add garlic, rosemary, and thyme, cooking for another minute until fragrant.
4. Create the braising liquid
   Stir in tomato paste and cook for 1 minute. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits (this is where much of the flavor resides). Bring to a simmer and reduce the wine by half, about 5 minutes.
5. Begin the slow braise
   Add the beef stock and bay leaf to the pot. Return the lamb shanks to the pot, arranging them so they're mostly submerged in the liquid. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours, turning the shanks occasionally, until the meat is very tender and nearly falling off the bone.
6. Reduce the sauce
   When the lamb is done, carefully transfer the shanks to a serving platter and tent with foil to keep warm. Increase heat to medium-high and simmer the sauce uncovered for about 10-15 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper if needed.
7. Serve
   Return the lamb shanks to the pot to rewarm briefly, or spoon the sauce over the shanks on the serving platter. Serve hot with creamy mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.