Preparation

| Cook Time: 180min

1. Preheat your oven to 325°F (165°C).
2. Season the lamb shanks with salt and pepper. Sear them in olive oil in a large Dutch oven until browned on all sides. Remove and set aside.
3. In the same pot, add the onion, carrots, and celery. Sauté until softened, then add the garlic and cook for another minute.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Reduce the wine by half.
5. Add the broth, crushed tomatoes, rosemary, and bay leaves. Bring to a simmer.
6. Return the lamb shanks to the pot, cover, and braise in the oven for 2.5 to 3 hours, or until the lamb is tender.
7. Serve the lamb shanks with polenta or mashed potatoes.