Christmas Braised Lamb Shanks with Herb Infusion

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Season the lamb shanks with salt and pepper. Brown the lamb shanks on all sides in the hot oil, about 5-7 minutes. Remove the shanks from the pot and set them aside.

Sauté the Aromatics:

In the same pot, add the chopped onions and garlic. Sauté for 3-4 minutes until the onions are softened and translucent.

Build the Braising Liquid:

Add the tomato paste to the pot, stirring for another minute to coat the onions and garlic.

Pour in the red wine, stirring to deglaze the pot and scrape up any browned bits from the bottom.

Add the beef broth, rosemary, thyme, and bay leaf. Stir to combine.

Braised Cooking: