Instructions
Step 1: Season lamb shanks with salt and black pepper.\nStep 2: Heat olive oil in a large pot or Dutch oven over medium-high heat and sear lamb shanks on all sides until browned.\nStep 3: Remove lamb and set aside, then sauté onion and garlic in the same pot until softened.\nStep 4: Stir in tomato paste and cook for 1-2 minutes to deepen flavor.\nStep 5: Pour in red wine (if using) and scrape up browned bits from the bottom of the pot.\nStep 6: Add beef broth, thyme, rosemary, bay leaves, and Worcestershire sauce.\nStep 7: Return lamb shanks to the pot and bring to a simmer.\nStep 8: Cover and cook on low heat for 2 to 2.5 hours until lamb is tender.\nStep 9: Add carrots and potatoes during the last 30-40 minutes of cooking.\nStep 10: Adjust seasoning if needed and remove bay leaves before serving.\nStep 11: Serve hot, garnished with fresh thyme if desired.
Storage and Reheating Tips
Store stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat until warmed through. This stew also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
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