Instructions
Step 1 Pat the lamb shanks dry with paper towels and season generously with salt and black pepper. /n
Step 2 Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. /n
Step 3 Sear the lamb shanks on all sides until deeply browned, about 3–4 minutes per side, then remove and set aside. /n
Step 4 In the same pot add butter, diced onion, carrots, and celery and cook for about 5–6 minutes until softened. /n
Step 5 Add the minced garlic and cook for another minute until fragrant. /n
Step 6 Stir in the tomato paste and cook for about 2 minutes to deepen the flavor. /n
Step 7 Sprinkle flour into the mixture and stir well to create a base for the gravy. /n
Step 8 Pour in the burgundy wine and scrape the bottom of the pot to release the browned bits. /n
Step 9 Add the beef broth, thyme, rosemary, and bay leaves, then return the lamb shanks to the pot. /n
Step 10 Cover and simmer on low heat for about 2 to 2½ hours until the lamb becomes tender and easily falls off the bone. /n
Step 11 Spoon the rich burgundy gravy over the lamb shanks and garnish with chopped fresh parsley before serving.
Storage and Reheating Tips
Store leftover lamb shanks and gravy in airtight containers in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat until warmed through, adding a splash of broth if the sauce becomes too thick. This dish also freezes well for up to 2 months and often tastes even better the next day as the flavors continue to develop.
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