STEP 1: PREHEAT THE OVEN

Preheat your oven to 325°F (160°C). A low and slow cooking process is key to ensuring the lamb becomes melt-in-your-mouth tender while allowing the flavors to develop fully.

STEP 2: SEAR THE LAMB SHANKS

Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the lamb shanks generously with salt and pepper. Once the oil is hot, carefully add the lamb shanks to the pot, searing them on all sides until they are browned and caramelized, about 4-5 minutes per side. This step adds deep flavor and helps lock in the juices of the meat.

Once the lamb shanks are browned, remove them from the pot and set them aside. The searing process is crucial for developing the rich flavors that will form the base of your braising liquid.

STEP 3: SAUTÉ THE VEGETABLES

In the same pot, add the chopped onion, carrot, and celery. Cook, stirring occasionally, for about 5 minutes or until the vegetables begin to soften. Scrape up any browned bits from the bottom of the pot—these are packed with flavor and will help create a delicious sauce. Add the garlic and cook for an additional 1-2 minutes, until fragrant.

STEP 4: ADD THE TOMATO PASTE AND WINE

Stir in the tomato paste and let it cook for about 1 minute to deepen its flavor. Then, pour in the red wine, scraping the bottom of the pot to release any remaining browned bits. Bring the wine to a simmer and let it cook for about 5 minutes, allowing it to reduce slightly and concentrate the flavors.

STEP 5: BRAISE THE LAMB SHANKS

Return the lamb shanks to the pot, nestling them among the vegetables. Add the beef broth, rosemary, thyme, and bay leaf. The liquid should come about halfway up the sides of the lamb shanks. Bring the mixture to a simmer, then cover the pot with a tight-fitting lid or foil.

Place the pot in the preheated oven and braise the lamb for about 2 to 2.5 hours. During this time, the lamb will slowly cook and become incredibly tender, absorbing all the rich flavors of the broth and herbs. About halfway through the cooking time, check the pot to ensure the liquid hasn’t reduced too much; if necessary, add a bit more broth or water.

STEP 6: FINISH THE SAUCE AND SERVE

Once the lamb shanks are tender, remove the pot from the oven. Take out the shanks and set them aside on a plate. Discard the bay leaf. If you prefer a thicker sauce, you can place the pot on the stovetop over medium heat and simmer the sauce for another 5-10 minutes, letting it reduce to your desired consistency.

To serve, place the lamb shanks on a platter and spoon the sauce and vegetables over the top. Garnish with a sprinkle of fresh parsley and lemon zest for a bright, aromatic finish.