Ingredients:
For the Lamb Shanks:
4 lamb shanks
2 tablespoons olive oil
2 large onions, sliced
6 cloves garlic, minced
3 large carrots, chopped
2 cups beef broth
1 cup red wine (optional but recommended)
3 tablespoons tomato paste
2 tablespoons honey
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Salt and pepper, to taste
For Garnish:
Fresh rosemary sprigs
Extra honey for glazing
Freshly cracked black pepper
Directions:
Preheat oven to 325°F (163°C). Pat the lamb shanks dry and season generously with salt and pepper.
Heat olive oil in a heavy Dutch oven over medium-high heat. Sear lamb shanks on all sides until deeply browned and caramelized. Remove and set aside.
Add sliced onions and carrots to the pot, sautéing until softened and lightly golden. Stir in garlic and tomato paste, cooking for 1–2 minutes.
Pour in red wine (if using) to deglaze the pot, scraping up the browned bits for flavor. Simmer for 2 minutes.
Add beef broth, honey, rosemary, thyme, and bay leaves. Return lamb shanks to the pot, nestling them into the liquid.
Cover and braise in the oven for 2½ to 3 hours, or until the meat is fall-off-the-bone tender.
Remove the lid for the final 20 minutes to allow the glaze to concentrate and caramelize beautifully.
Drizzle with extra honey before serving and garnish with fresh rosemary sprigs.
Prep Time: 15 minutes | Cooking Time: 3 hours | Total Time: 3 hours 15 minutes
Kcal: 498 kcal | Servings: 4 servings