2 lamb shanks
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
2 carrots, chopped
2 celery stalks, chopped
2 cups red wine
1 ½ cups beef broth
2 tbsp tomato paste
2 sprigs fresh thyme
2 bay leaves
Salt and pepper to taste
3 shallots, thinly sliced (for topping)
2 tbsp butter (for brown-butter shallots)
6 roasted garlic cloves
Smoked sea salt flakes
Crispy fried sage leaves
1 tbsp peppercorn honey glaze
Fresh thyme dust for garnish
Directions:
Preheat the oven to 325°F (165°C).
Heat olive oil in a large Dutch oven over medium-high heat. Season lamb shanks with salt and pepper, then sear on all sides until deeply browned. Remove and set aside.
Add onion, garlic, carrots, and celery to the pot. Sauté 5–7 minutes until softened.
Stir in tomato paste and cook for 1 minute.
Pour in the red wine, scraping up any browned bits. Simmer 5 minutes to reduce slightly.
Add beef broth, thyme, and bay leaves. Return the shanks to the pot, cover, and transfer to the oven.
Braise for 2.5–3 hours, or until the meat is fall-apart tender.
Meanwhile, melt butter in a small pan until nutty and golden. Add shallots and fry until crisp.
Remove shanks from the oven. Spoon thickened red wine reduction over the top.
Finish with brown-butter crispy shallots, roasted garlic cloves, smoked sea salt flakes, crispy sage leaves, peppercorn honey glaze, and thyme dust.
Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes
Kcal: 640 kcal | Servings: 2 servings