Christmas Braised Lamb Shanks with Herb Infusion: A Festive Feast

Season the lamb shanks generously with salt and pepper.
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the lamb shanks until browned on all sides, about 8 minutes total. Remove and set aside.
Sauté the Vegetables:

In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5 minutes.
Stir in the garlic and tomato paste, cooking for another 2 minutes to release their flavors.
Deglaze and Add Liquids:

Deglaze the pot with red wine, scraping up any browned bits from the bottom. Let it simmer for 3-4 minutes to reduce slightly.
Stir in the beef stock, crushed tomatoes, rosemary, thyme, bay leaves, and cinnamon, if using.
Braise the Lamb:

Return the lamb shanks to the pot, ensuring they are mostly submerged in the liquid. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 2 1/2 to 3 hours, turning the shanks occasionally. The meat should be tender and fall off the bone.
Optional Oven Method:

Alternatively, transfer the pot to a preheated oven at 325°F (160°C) and cook for the same duration.
Finish the Dish:

Once the lamb is tender, remove it from the pot. Strain or blend the braising liquid for a smoother sauce, if desired. Adjust seasoning with salt and pepper.
Serve:

Serve the lamb shanks with the sauce ladled over them, garnished with fresh parsley and lemon zest.
Serving and Storage Tips: