Lamb Shanks

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Lamb Shank
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  Yellow Onion
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  Garlic(360g)
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  Carrots
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  1 pinch coarse salt
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  1 pinch cracked pepper
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  Flour, All-Purpose, White(60g)
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  Low Sodium Beef Broth(480g)
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  Wine, Red, Table(360g)
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  Tomato Sauce(397g)
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  Tomato Paste(30g)
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  Beef bouillon cube
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  Rosemary, Fresh(5g)
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  Parsley, Fresh(30g)
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  2 bay leaves
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  1 pinch salt (to season)
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  1 pinch pepper (to season)

Instructions

1. 1Pat the lamb shanks dry with paper towels. Heat olive oil in a heavy-bottomed pot over medium-high heat. Working in batches, sear the lamb shanks until deeply browned on all sides (4–6 minutes per batch), then transfer to a plate.
2. 2Add the diced onion and carrots to the pot and sauté over medium-high heat until softened (about 3 minutes). Stir in the fresh garlic and cook for 1 minute until fragrant.
3. 3Return the lamb shanks to the pot. Sprinkle the flour evenly over the meat and vegetables, toss well to coat, and cook over medium-high heat for 4–5 minutes until the flour browns and darkens slightly.
4. 4Pour in the beef broth, red wine, canned tomato sauce, and tomato paste. Crumble in the beef bouillon cube and add the fresh rosemary and parsley. Stir to combine, then bring to a simmer over medium heat (3–4 minutes).
5. 5Reduce heat to low, cover the pot, and simmer gently for 2½ hours until the lamb is fall-apart tender and easily pulls from the bone when tested with a fork. Adjust heat as needed to maintain a very slow, gentle simmer.
6. 6Transfer the lamb shanks to a plate. Place the pot over medium heat and simmer the sauce uncovered for 10–15 minutes, stirring occasionally, until thickened to lightly coat the back of a spoon. Taste and adjust seasoning with salt and pepper as needed.
7. 7Return the lamb shanks to the sauce to coat. Divide the shanks, vegetables, and sauce evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.
8. 8To reheat, thaw overnight in the refrigerator if frozen, then warm in a pot over medium-low heat for 10–15 minutes, stirring gently and basting the shanks with sauce, until heated through to 165°F.