Slow-Braised Lamb Shanks with Olives and Herb-Infused Gravy

Ingredients:

4 lamb shanks

Salt and freshly ground black pepper, to taste

2 tablespoons olive oil

1 large onion, finely chopped

3 cloves garlic, minced

2 carrots, chopped

2 tablespoons tomato paste

1 cup dry red wine

2 1/2 cups beef or lamb stock

1 cup green olives, pitted

2 sprigs fresh rosemary

2 sprigs fresh thyme

1 bay leaf

Chopped fresh parsley, for garnish

Directions:

Preheat oven to 325°F (165°C).

Season lamb shanks generously with salt and black pepper.

Heat olive oil in a large, oven-safe pot over medium-high heat and brown lamb shanks on all sides. Remove and set aside.

In the same pot, add onion and carrots and sauté for 4–5 minutes until softened.

Add garlic and tomato paste, stirring for 1 minute until fragrant.

Deglaze the pot with red wine, scraping up any browned bits, and simmer for 3–4 minutes.

Return lamb shanks to the pot and add stock, olives, rosemary, thyme, and bay leaf. Liquid should come about halfway up the shanks.

Cover and transfer to the oven. Braise for 2 1/2 to 3 hours, turning shanks halfway through, until meat is fork-tender.

Remove herbs and bay leaf. Adjust seasoning if needed and garnish with fresh parsley before serving.

Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutes

Kcal: 520 kcal | Servings: 4 servings