recipe: braised lamb shanks

ingredients

• 6 lamb shanks
• kosher salt
• freshly ground black pepper
• 2 tablespoons extra virgin olive oil
• 4 tablespoons butter, divided
• 1 medium onion, chopped
• 2 medium carrots, peeled and finely chopped
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 3 cups low sodium beef broth
• 15 oz can tomato sauce
• 2 sprigs fresh rosemary

instructions

1. preheat oven to 350 fahrenheit and season lamb shanks all over with salt and pepper. in a large dutch oven over medium-high heat, heat oil. add lamb and cook until golden all over, about 4 minutes per side. work in batches as necessary. remove lamb from pot to a plate.
2. in the same dutch oven over medium heat, melt 2 tablespoons butter. add onion and carrots and cook until soft, 4 minutes. add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until vegetables are coated.
3. pour in broth and tomato sauce, and return lamb shanks to pot. add rosemary and bring to a boil. cover and transfer to oven, cook until lamb shanks are completely tender, 2 hours.
4. remove lamb from pot to a cutting board, tent with foil to keep warm. discard or eat rosemary.
5. return pot to stove over medium heat and bring to boil. reduce heat and let simmer until thickened, 10 minutes. stir in remaining 2 tablespoons butter.
6. serve lamb with sauce spooned on top.