Ingredients:

  • 4 large Lamb Shanks (approx. 300-400g / 12-14 oz each, bone-in)
  • 2 tbsp Olive Oil (30 ml), plus extra for searing
  • 1 tbsp Kosher Salt (15 g)
  • 1 tsp Freshly Ground Black Pepper (5 g)
  • 2 tbsp All-Purpose Flour (30 g), optional, for dredging
  • 1 large Yellow Onion (approx. 200 g), diced finely
  • 2 medium Carrots (approx. 150 g), peeled and diced
  • 2 ribs Celery (approx. 100 g), diced
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste (30 g)
  • 375 ml Dry Red Wine (1 ½ cups), such as Cabernet Sauvignon or Merlot
  • 750 ml Beef or Lamb Stock (3 cups), low sodium
  • 2 sprigs Fresh Rosemary
  • 4 sprigs Fresh Thyme
  • 2 Bay Leaves (dried)
  • 1 tbsp Cornstarch (15 g)
  • 2 tbsp Cold Water (30 ml)

Instructions:

  1. Prepare the Lamb: Pat the shanks thoroughly dry with paper towels. Season generously with salt and pepper. Lightly dredge in flour for deeper colour and thicker sauce, if desired.
  2. Manage the Heat: Heat 2 tablespoons of olive oil in the Dutch Oven over medium-high heat until shimmering.
  3. Sear the Shanks: Sear the shanks in batches (do not crowd the pot—this lowers the temperature). Sear for 3–4 minutes per side until deep golden brown. Remove and set aside.
  4. Sauté the Mirepoix: Reduce the heat to medium. Add the onion, carrots, and celery to the pot (add a splash more oil if needed). Cook for 8–10 minutes, scraping up any brown bits from the searing, until the vegetables soften and caramelize slightly.
  5. Develop Umami: Add the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste darkens and becomes fragrant.
  6. Deglaze and Reduce: Pour in the red wine. Bring to a rolling simmer and scrape the bottom of the pot vigorously. Allow the wine to reduce by half (approximately 5–7 minutes); this concentrates the flavor.
  7. Combine and Submerge: Return the seared lamb shanks to the pot. Add the beef or lamb stock, bay leaves, rosemary, and thyme. The liquid should nearly cover the shanks; top up with water or stock if necessary.
  8. Preheat and Seal: Bring the liquid to a gentle simmer on the hob. Meanwhile, preheat the oven to 150°C / 300°F.
  9. Braise: Cover the Dutch Oven tightly and transfer it to the preheated oven. Cook for 3 hours, or until the meat is fork-tender and pulls easily away from the bone.
  10. Rest the Meat: Carefully remove the shanks from the pot and place them on a platter; tent loosely with foil and allow to rest for 10 minutes.
  11. Finish the Sauce: Skim any excess fat from the surface of the braising liquid. Remove the herb sprigs and bay leaves.
  12. Thicken (If desired): If the sauce is too thin, bring the liquid to a simmer on the hob. Combine the cornstarch and cold water to form a slurry, then whisk into the simmering liquid. Cook until the sauce is glossy and slightly thickened.
  13. Serve: Place the shanks back into the sauce briefly to reheat, then serve immediately, spooning the rich reduction over the top.