Lamb Shanks are braised with herbs, wine, and vegetables, until tender and shreddable.
5lbslamb shanks(I had 5)
2tbspgheeor other desired cooking fat
1mediumyellow onionchopped (I had 2 cups)
4smallcarrotschopped (I had 1.5 cups)
4smallyellow potatoeschopped (I had 2 cups)
2largegarlic clovesminced (I had 1.5tbsp)
14.5ounce canpetite diced tomatoes*
2cupsred wine(any dry red wine works. I used a pinot noir)
Pat the lamb shanks dry with a paper towel to remove excess moisture. This will give us better browning when we sear.
Season the lamb shanks all over with kosher salt. I usually season by eye, but I recommend about two teaspoons if you are not sure what amount you need.
Heat the ghee in a braiser over medium high heat, then add the lamb shanks and sear on all sides until brown, about 10 minutes total. Remove the lamb shanks to a plate.
Add the chopped onion, carrots, and potatoes straight to the pan (with the fat and drippings still there). Season with 1/2 tsp salt. Saute for about 10 minutes, until slightly softened, then add the garlic. Cook for 1 minute until the garlic smells fragrant.
Add the seared shanks back to the pan, then add the tomatoes, wine, beef stock, rosemary, thyme, and bay leaf (I tie the herbs together with twine for easy removal later, but this doesn't matter too much). Bring to a boil over high heat, then reduce to a simmer over medium low.
Cover the pan tightly with a lid, and simmer for 2 hours.
Flip the lamb shanks over, then simmer for 1 hour longer, uncovered.
The dish is now ready to eat, if you are pleased with the consistency of the sauce. Personally, I like to reduce it further. To do so, remove the lamb shanks to a plate, then boil the sauce for 10 minutes, until thickened. Return the lamb shanks to the pan, toss to coat in the sauce, then serve. I love serving it with Rice Pilaf. Enjoy!
*I like using petite diced tomatoes because I don't want big pieces here, but you can substitute with other types if you need to. You can also blend the sauce when you're done, if you prefer, either just pulsing a few times, or blending until smooth.