Fall-Off-the-Bone Slow Braised Lamb Shanks in Rich Red Wine and Rosemary Gravy

Fall-Off-the-Bone Slow Braised Lamb Shanks in Rich Red Wine and Rosemary GravyIngredients:4 lamb shanks, about 1 pound each2 tablespoons olive oil1 large onion, diced2 carrots, peeled and chopped2 celery stalks, chopped5 cloves garlic, minced2 tablespoons tomato paste2 cups beef broth1 cup dry red wine1 can (14.5 ounces) crushed tomatoes2 sprigs fresh rosemary4 sprigs fresh thyme2 bay leaves1 teaspoon smoked paprika1 teaspoon ground cumin1 teaspoon salt, or to taste1/2 teaspoon freshly ground black pepper1 tablespoon Worcestershire sauce1 teaspoon brown sugar1 tablespoon all-purpose flour, optional, for thickeningFresh parsley, chopped, for garnishDirections:Preheat the oven to 325°F (160°C). Pat the lamb shanks dry with paper towels and season them generously with salt, black pepper, smoked paprika, and cumin.Heat the olive oil in a large Dutch oven over medium-high heat. Sear the lamb shanks in batches, turning them until deeply browned on all sides, about 8-10 minutes total per batch. Transfer the lamb to a plate.Add the onion, carrots, and celery to the same pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and begin to brown.Stir in the minced garlic and tomato paste. Cook for another minute until fragrant and the tomato paste darkens slightly.Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release the browned bits. Let it simmer for 3-4 minutes to reduce slightly.Add the beef broth, crushed tomatoes, Worcestershire sauce, and brown sugar. Stir well to combine.Return the lamb shanks to the pot. Add the rosemary, thyme, and bay leaves. The liquid should come roughly halfway up the shanks. Add a little extra broth if needed.Bring the liquid to a gentle simmer. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.Braise for 2 1/2 to 3 hours, turning the shanks once halfway through cooking, until the meat is fork-tender and nearly falling off the bone.Carefully transfer the lamb shanks to a serving platter and cover loosely to keep warm. Remove the rosemary stems, thyme stems, and bay leaves from the sauce.For a thicker gravy, simmer the sauce uncovered on the stovetop for 5-10 minutes. If needed, whisk the flour with 2 tablespoons of cold water to make a smooth slurry, stir it into the simmering sauce, and cook until thickened.Spoon the rich gravy and vegetables over the lamb shanks. Garnish with fresh parsley and serve hot with mashed potatoes, creamy polenta, or roasted root vegetables.Prep Time: 20 minutes | Cooking Time: 3 hours | Total Time: 3 hours 20 minutesKcal: Approximately 620 kcal per serving | Servings: 4 servings