Rustic Wine-Braised Lamb Shanks with Aromatic Herbs and Velvety GravyIngredients:4 lamb shanksSalt and black pepper, to taste2 tablespoons olive oil1 large onion, chopped3 cloves garlic, minced2 carrots, sliced2 celery stalks, sliced2 tablespoons tomato paste1 cup red wine2 cups beef or lamb stock2 sprigs fresh rosemary2 sprigs fresh thyme2 bay leavesDirections:Season the lamb shanks generously with salt and black pepper.Heat olive oil in a large skillet over medium-high heat.Brown the lamb shanks on all sides until deeply golden, then transfer them to a slow cooker.In the same skillet, sauté the onion, carrots, and celery until softened, about 5 minutes.Add the garlic and cook for 30 seconds until fragrant.Stir in the tomato paste and cook for 1 minute.Pour in the red wine and scrape up any browned bits from the bottom of the skillet.Transfer the vegetable and wine mixture over the lamb shanks.Add the stock, rosemary, thyme, and bay leaves.Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the lamb is tender and falling off the bone.Remove the rosemary, thyme stems, and bay leaves before serving.Spoon the rich red wine gravy generously over the lamb shanks and serve hot.Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hours 20 minutesKcal: 610 kcal | Servings: 4 servings
