Ingredients

• 4 lamb shanks

• 2-3 tbsp olive oil

• 1 medium onion, diced

• 2 celery ribs, diced

• 2-3 carrots, peeled and diced

• 4-5 garlic cloves, minced

• 1 cup red wine

• 2 cups beef stock (or broth)

• 1 cup chicken stock (or broth)

• 3 tbsp tomato paste

• 3-4 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

• Salt and freshly ground black pepper

Instructions

1. Preheat oven to 350°F (180°C). Pat lamb shanks dry and generously season with salt and pepper.

2. In a large heavy pot or Dutch oven, heat olive oil over medium-high heat. Brown lamb shanks on all sides until golden (about 4-5 minutes per side). Remove and set aside.

3. Reduce heat to medium. Add onions, celery, carrots, and garlic to the pot and sauté until softened and starting to brown, about 5-7 minutes.

4. Pour in red wine to deglaze the pot, scraping up any browned bits from the bottom. Let wine reduce by half (3-4 minutes).

5. Stir in tomato paste, cook for 1-2 minutes, then add beef and chicken stocks, thyme, rosemary, bay leaves, salt, and pepper. Stir to combine.

6. Nestle lamb shanks back into the pot, making sure they are mostly submerged in liquid.

7. Bring to a simmer over medium-high heat, cover with a lid, and transfer pot to the oven.

8. Braise lamb shanks for about 2 to 2.5 hours until meat is very tender and falling off the bone. Check occasionally; add more stock if liquid reduces too much.

9. Remove lamb shanks and keep warm. Strain the sauce if desired, then reduce on stovetop to thicken, adjusting seasoning.

10. Serve the lamb shanks with sauce spooned over, alongside creamy mashed potatoes, polenta, or roasted vegetables.