Braised Lamb Shank

Instructions:
step 1 Season lamb shanks generously with salt and pepper.
step 2 In a large Dutch oven, heat olive oil over medium-high heat. Sear lamb shanks on all sides until browned, then remove and set aside.
step 3 In the same pot, add onions, carrots, and celery. Sauté for 5-7 minutes until softened.
step 4 Stir in garlic and tomato paste; cook for 1-2 minutes until fragrant.
step 5 Pour in red wine and scrape up any brown bits from the bottom of the pot.
step 6 Add stock, crushed tomatoes, rosemary, thyme, and bay leaf. Stir to combine.
step 7 Return lamb shanks to the pot. Bring to a simmer, then cover and transfer to a preheated oven at 325°F (160°C).
step 8 Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
step 9 Remove herbs and bay leaf. Serve lamb shanks over mashed potatoes with a generous spoonful of sauce.

Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven at 300°F (150°C) until warmed through. The sauce may thicken—add a splash of broth if needed.