Ingredients:

  • 4 lamb shanks (about 1 lb each / 450g)
  • 1 cup red wine (240ml) – opt for a full-bodied variety like Cabernet Sauvignon
  • 4 cloves garlic, crushed
  • 2 sprigs fresh rosemary
  • 1 tablespoon olive oil (15ml)
  • 2 tablespoons olive oil (30ml)
  • 1 onion, chopped
  • 2 carrots, cut into chunks
  • 2 parsnips, cut into chunks
  • 2 celery stalks, chopped
  • 14 ounces canned diced tomatoes (400g)
  • 2 cups beef or lamb stock (480ml)
  • Salt and pepper, to taste

Instructions:

  1. Season lamb shanks with salt and pepper. In a bowl, combine red wine, crushed garlic, rosemary, and olive oil. Add lamb shanks to the marinade. Cover and refrigerate for at least 15 minutes.
  2. Preheat the Dutch oven over medium-high heat. Remove lamb shanks from marinade; reserve marinade. Add olive oil to the pot; sear lamb shanks on all sides until browned. Remove and set aside.
  3. In the same pot, add chopped onion, carrots, parsnips, and celery. Cook until softened, about 5–7 minutes.
  4. Add reserved marinade and deglaze the pot, scraping up any browned bits. Stir in diced tomatoes and stock; return lamb shanks to the pot.
  5. Bring mixture to a simmer, cover, and reduce heat to low. Cook for 1.5–2 hours until lamb is tender and falling off the bone.
  6. Remove lamb shanks from the pot and strain the sauce if desired. Serve hot, garnished with fresh rosemary.