Preparation 📝
✅ Step 1: Preheat your oven to 325°F (160°C). This low, steady heat allows the lamb shanks to cook slowly, becoming tender while absorbing all the flavors of the broth and vegetables. 🔥
✅ Step 2: Pat the lamb shanks dry with a paper towel to ensure a good sear. Then, season them generously with salt and pepper, ensuring both sides are evenly coated. 🧂
✅ Step 3: In a large oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the lamb shanks and sear them on all sides until browned, about 5 minutes per side. This searing locks in the juices and builds flavor. Remove the lamb shanks from the pot and set them aside. 🍖
✅ Step 4: Using the same pot (don’t clean it; those browned bits add flavor!), add the onion, garlic, carrots, and celery. Sauté over medium heat, stirring frequently, until softened and fragrant (about 5-7 minutes). 🥕🧄
✅ Step 5: Stir in 2 tablespoons of tomato paste and cook for an additional 2 minutes. This deepens the sauce’s flavor, giving it a rich, slightly sweet taste. 🍅
✅ Step 6: Pour in 2 cups of beef broth and 1 can of diced tomatoes, scraping up any browned bits from the bottom of the pot. These bits are packed with flavor! Add 2 sprigs of rosemary and 2 sprigs of thyme for a fragrant, herbaceous touch. 🌿🍲
✅ Step 7: Return the seared lamb shanks to the pot, nestling them into the broth and vegetable mixture. Cover the pot tightly with a lid or aluminum foil to retain moisture. 🍖🔥
✅ Step 8: Transfer the covered pot to the preheated oven. Bake for 2.5 to 3 hours, or until the lamb shanks are tender and falling off the bone. You’ll know they’re done when the meat pulls away easily with a fork. 🍽️
✅ Step 9: Carefully remove the pot from the oven and discard the rosemary and thyme sprigs. Taste the sauce and adjust the seasoning with salt and pepper if necessary. Enjoy your delicious, fall-off-the-bone lamb shanks! 😋🔥
