Name: Christmas Braised Lamb Shanks with Herb Infusion
Ingredients: 4 lamb shanks: A lean and flavorful cut that becomes tender when braised.; 2 tbsp olive oil: For browning the lamb and sautéing the vegetables, adding a rich base flavor.; 2 onions, chopped: A key aromatics that bring sweetness and depth to the dish.; 3 cloves garlic, minced: Adding a fragrant kick that enhances the overall flavor profile.; 1 carrot, diced: Provides natural sweetness and texture, complementing the savory elements.; 2 celery stalks, diced: Adds a subtle earthiness and crunch to the mix.; 3 cups beef broth: The foundation of the braising liquid; consider low-sodium versions for healthier options.; 1 can (14 oz) diced tomatoes: Contributes acidity to balance the richness of the meat.; 2 tbsp tomato paste: Intensifies the tomato flavor and thickens the sauce.; 1 tsp thyme: A fragrant herb that complements rich meats beautifully.; 1 tsp rosemary: Enhances the overall flavor with woody undertones.; Salt & pepper to taste: Essential seasonings to elevate and perfect the dish.

Description

Delight in Christmas Braised Lamb Shanks with Herb Infusion – tender, savory, and perfect for holiday celebrations. An impressive main dish.

Ingredients

Scale

4 lamb shanks: A lean and flavorful cut that becomes tender when braised.
2 tbsp olive oil: For browning the lamb and sautéing the vegetables, adding a rich base flavor.
2 onions, chopped: A key aromatics that bring sweetness and depth to the dish.
3 cloves garlic, minced: Adding a fragrant kick that enhances the overall flavor profile.
1 carrot, diced: Provides natural sweetness and texture, complementing the savory elements.
2 celery stalks, diced: Adds a subtle earthiness and crunch to the mix.
3 cups beef broth: The foundation of the braising liquid; consider low-sodium versions for healthier options.
1 can (14 oz) diced tomatoes: Contributes acidity to balance the richness of the meat.
2 tbsp tomato paste: Intensifies the tomato flavor and thickens the sauce.
1 tsp thyme: A fragrant herb that complements rich meats beautifully.
1 tsp rosemary: Enhances the overall flavor with woody undertones.
Salt & pepper to taste: Essential seasonings to elevate and perfect the dish.

Instructions

Preheat the oven: Set your oven temperature to 325°F (163°C).
Brown the lamb shanks: In a large pot, heat 2 tbsp of olive oil over medium-high heat. Season the 4 lamb shanks with salt and pepper. Once the oil is hot, add the lamb shanks to the pot. Brown them on all sides, approximately 3-4 minutes per side. Once browned, remove the lamb shanks and set them aside.
Sauté the vegetables: In the same pot, add the chopped 2 onions, minced 3 cloves of garlic, diced 1 carrot, and diced 2 celery stalks. Sauté for about 5-7 minutes or until the vegetables become softened and fragrant.
Deglaze the pot: Pour in 1 cup of beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
Mix in additional ingredients: Add the remaining 2 cups of beef broth, the 14 oz can of diced tomatoes, 2 tbsp of tomato paste, 1 tsp of thyme, and 1 tsp of rosemary. Stir thoroughly and let the mixture simmer for about 5 minutes to meld the flavors.
Return the lamb shanks: Place the browned lamb shanks back into the pot. Ensure they are submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.
Braise the lamb: Let the lamb shanks braise in the oven for approximately 2 to 2.5 hours or until the meat is fork-tender and falls off the bone.
Adjust seasoning and serve: Once complete, remove the pot from the oven. Taste and adjust the seasoning with more salt and pepper if necessary. Serve hot with your favorite sides.