Difficulty Level: Advanced

Why it’s great for your cooking channel: Braised Lamb Shanks demonstrate the technique of slow-cooking, making it an excellent recipe to showcase on your cooking channel. Viewers can learn how to prepare and braise lamb shanks to perfection, while also appreciating the depth of flavor that develops through slow cooking. Plus, the impressive presentation of this dish will captivate your audience and inspire them to try it themselves at home.

Description: Braised Lamb Shanks showcase the art of slow-cooking, resulting in tender, succulent meat infused with rich flavors from aromatic spices, herbs, and red wine.

Preparation time: 20 minutes

Cooking time: 2 hours 30 minutes

Serving size: 4 servings

Ingredients:

• 4 lamb shanks
• Salt and black pepper, to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef or vegetable broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Mashed potatoes or cooked polenta, for serving
• Chopped fresh parsley, for garnish

Instructions:

• Preheat the oven to 350°F (175°C).
• Season the lamb shanks generously with salt and black pepper.
• Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Add the lamb shanks and sear until browned on all sides, about 5 minutes per side. Remove the lamb from the pot and set aside.
• In the same pot, add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes. Add the minced garlic and tomato paste, and cook for another 2 minutes.
• Pour in the red wine and deglaze the pot, scraping up any browned bits from the bottom.
• Return the lamb shanks to the pot. Add the beef or vegetable broth, rosemary, thyme, and bay leaf. Bring to a simmer.
• Cover the pot and transfer it to the preheated oven. Braise the lamb shanks for 2 to 2 1/2 hours, or until the meat is tender and falling off the bone.
• Remove the pot from the oven. Discard the rosemary, thyme, and bay leaf. Taste the braising liquid and adjust the seasoning if necessary.
• Serve the braised lamb shanks hot over mashed potatoes or cooked polenta. Garnish with chopped fresh parsley before serving.