Preheat the oven to 325°F (165°C).
Heat olive oil in a large ovenproof pot or Dutch oven over medium-high heat.
Season the lamb shanks with salt and pepper, then brown them on all sides (about 6-8 minutes total). Remove the lamb shanks and set aside.
Sauté the Vegetables:
In the same pot, add the onions, carrots, and celery. Sauté for 5-7 minutes, until the vegetables are softened.
Add the garlic and cook for an additional 1 minute, stirring frequently.
Deglaze the Pot:
Add the red wine to the pot to deglaze, scraping the bottom of the pot to release any browned bits. Let the wine reduce for about 2-3 minutes.
Prepare the Braising Liquid:
Stir in the tomato paste, beef broth, rosemary, thyme, bay leaf, cinnamon, cumin, and additional salt and pepper. Bring the mixture to a simmer.
Braised Lamb Shanks:
Yo Make również polubił
Here are some great food storage tips to keep your produce fresh for longer:
Hearty Beef Stew with Root Vegetables
Cukinia w cieście: pyszna i super łatwa w przygotowaniu!
Pumpkin Cannoli Cake Roll: A Fall-Inspired Twist on an Italian Classic