Ingredients
2tbspextra-virgin olive oil,divided
6lamb shanks,trimmed of excess fat
1large white onion,diced
6garlic cloves,minced
2large carrots,sliced ½-inch thick
coarse salt and freshly ground pepper,1 pinch
¼cupflour
2cupsbeef stock
1½cupsred wine,or extra beef stock, optional
14ozpassata,tomato puree or American tomato sauce
2tbsptomato paste
2beefbouillon cubes,crushed
1tspfresh rosemary,finely chopped
2tbspfresh parsley,finely chopped, divided
2bay leaves
salt and pepper,to season
Preparation
Preheat the oven to 350 degrees F.
Wash and pat dry the lamb shanks with paper towel.
Heat 1 tablespoon of oil in a heavy based pot over medium-high heat.
Sear two shanks in the hot oil until browned on all sides.
Repeat with the remaining shanks and oil.
Transfer to a plate, then tent with foil to keep warm. Set aside.
To the pan juices, sauté the carrots and diced onions for 3 minutes until softened.
Add the garlic and cook for 1 minute.
Return the shanks back into the pot, then season with 1 teaspoon of coarse salt and ½ teaspoon of ground pepper.
Sprinkle with flour, toss well, then cook for 4 to 5 minutes to brown the flour.
Add the stock, wine, puree, tomato paste, bouillon, rosemary, parsley, and bay leaf. Bring to a simmer on the stove.
Cover, then transfer to the lower part of the oven.
Cook for 2½ hours, or until the meat is fall apart tender.
Gently transfer the shanks onto a plate, then tent to keep warm.
Discard the bay leaves from the sauce, then place the pot onto the stove.
Simmer the sauce over medium heat until thickened to desired consistency. Skim off any additional fat that’s risen to the surface, if desired.
The sauce should yield 3 cups and is thick enough to lightly coat the back of a spoon.
Add salt and pepper, to taste.
Add the shanks back into the pot of sauce.
Serve with mashed potatoes, rice or pasta, and enjoy!
