Christmas Braised Lamb Shanks with Herb Infusion

Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid.

Cover the pot with a lid and transfer it to the preheated oven.

Braise the lamb for 2 to 2.5 hours, or until the meat is fork-tender and easily pulls away from the bone.

Finish and Serve:

Remove the lamb shanks from the pot and set them aside.

Discard the bay leaf. If you prefer a thicker sauce, simmer the braising liquid on the stovetop for a few minutes until it reduces to your desired consistency.

Serve the lamb shanks with the rich braising liquid spooned over the top.

Garnish & Serve:

Garnish with freshly chopped parsley before serving.

Serving and Storage Tips: