Christmas Braised Lamb Shanks with Herb Infusion

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: