Ingredients:
- 4 lamb shanks (about 300g each)
- 2 onions, sliced
- 4 garlic cloves, chopped
- 4 carrots, cut into chunks
- 6 small potatoes (or 3 large ones, cut in half)
- 400ml beef or lamb stock
- 250ml full-bodied red wine (or red grape juice for a non-alcoholic version)
- 2 tbsp tomato paste
- 2 tbsp flour
- 2 sprigs of rosemary and 2 bay leaves
- Olive oil, salt, pepper
Preparation:
Season the shanks
Season the shanks with salt and pepper.
In a casserole dish, heat a drizzle of olive oil and sear the shanks on all sides until golden brown. Remove and set aside.
Prepare the Flavoring Base
In the same casserole dish, add a little oil if needed. Sauté the onions for 5 minutes.
Add the garlic and let brown for 1 minute.
Add the flour and mix. Then add the tomato paste and stir for another 1 to 2 minutes.
Deglaze & Simmer
Pour in the red wine and scrape up any browned bits. Reduce for 2-3 minutes.
Add the shanks, carrots, potatoes, broth, and herbs.
Bring to a boil, then reduce heat, cover, and simmer over low heat for 2.5 to 3 hours, until the meat is ultra-tender.
You can also bake the casserole dish at 160°C (320°F) for slow, gentle cooking.
Finishing
Carefully remove the shanks. Reduce the sauce uncovered for a few minutes if it's too thin.
Adjust the seasoning.
Serve with:
Crusty bread or creamy polenta
A touch of freshly chopped parsley on top
A glass of red wine, such as Côtes-du-Rhône or Gigondas