How to Make Lamb Shanks
Prepare. Position your oven racks so they can accommodate a large Dutch oven with the lid on (I take my top rack out). Preheat oven to 325 degrees F and bring the lamb to room temperature while you do this. (Room temperature meat creates more even cooking.)
Sear the Lamb. Season the lamb with salt and pepper. Two at a time, cook the lamb shanks in a tablespoon of oil in the Dutch oven. Sear them on all sides, then transfer to a plate.
Cook the Aromatics. Drizzle another tablespoon of oil in the pot and reduce the heat to medium. Cook the onions, carrots, and celery until softened, then stir in the garlic and seasonings (except the bay leaves).
Deglaze the Pan. Once the garlic is fragrant, pour in the wine. Use a wooden spoon or wooden spatula to scrape the browned-on bits from the bottom of the pan. (This incorporates into the sauce and makes it delicious.)
Bring to a Simmer. Stir in the bay leaves, tomatoes, broth, salt, and pepper, then nestle the lamb shanks in the sauce. Bring to a simmer, then cover.
Braise the Lamb Shanks. Cook for 2 hours, turning halfway through the cooking time. Then, uncover the pot and cook for 30 minutes more, or until the lamb is practically falling apart.
Cook Down the Sauce. Transfer the lamb to a serving platter. Discard the bay leaves and pour the cooking liquid through a strainer. You can discard the solids, then pour the sauce into the pot and reduce it, if desired. Serve with the lamb shanks, garnish with parsley, and ENJOY!
