Herb-Braised Lamb Shanks

Heat olive oil in a large pot or Dutch oven.

Season lamb shanks with salt and pepper.

Sear on all sides until deeply browned (about 8–10 minutes).

Add onions and sauté until softened.

Stir in garlic and tomato paste and cook for 1 minute.

Add diced tomatoes, potatoes, rosemary, and thyme.

Pour in beef broth and red wine.

Bring to a simmer, cover, and cook on low for 2 hours, or until the meat is tender and falling off the bone.

Spoon the sauce over the lamb.

Garnish with fresh rosemary.

Serve with mashed potatoes, rice, or crusty bread.

Pro Tip: For an even richer flavor, braise the lamb shanks in the oven at 325°F (165°C) for the full cooking time.