Ingredients

• 4 lamb shanks

• 2 tbsp olive oil

• 1 medium yellow onion, chopped

• 2 celery ribs, chopped

• 3 large carrots, peeled and cut into chunks

• 4-5 garlic cloves, minced

• 2 cups red wine (such as Merlot)

• 3 cups low-sodium beef broth

• 1 can (28 oz) peeled tomatoes or tomato sauce

• 2 cinnamon sticks or ground cinnamon (optional)

• 3-4 sprigs fresh thyme

• 2 sprigs fresh rosemary

• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C).

2. Season lamb shanks with salt and pepper. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Brown the lamb shanks on all sides until deeply golden, then remove and set aside.

3. Add onion, celery, carrots, and garlic to the pot. Sauté until softened and lightly browned, about 5-7 minutes.

4. Deglaze the pot with red wine, scraping up browned bits. Simmer until the wine reduces by half.

5. Stir in tomato sauce or peeled tomatoes, cinnamon sticks, thyme, rosemary, salt, and pepper. Return lamb shanks to the pot and add beef broth. Bring to a simmer.

6. Cover and transfer pot to the oven. Braise lamb for 2 to 2.5 hours, until meat is very tender and falling off the bone. Check liquid and add more broth if needed during cooking.

7. Remove lamb shanks and strain the sauce if desired. Reduce sauce over medium heat to thicken and adjust seasoning.

8. Serve lamb shanks with sauce spooned over, alongside creamy mashed potatoes or polenta.