Herb-Braised Lamb Shanks Tender, fall-off-the-bone lamb shanks slowly braised in a rich herb-infused broth with potatoes, garlic, and fresh rosemary. A cozy, restaurant-quality comfort meal made at home. Ingredients 2 lamb shanks 2 cups baby potatoes, halved 1 onion, sliced 3–4 garlic cloves, minced 1 can diced tomatoes (optional, as seen in photo) 2 cups beef broth 1 cup red wine (or extra broth) 2–3 fresh rosemary sprigs 1–2 thyme sprigs 1 tbsp tomato paste 2 tbsp olive oil Salt & pepper Time Breakdown Prep Time: 10 minutes Cook Time: 2 to 2.5 hours Total Time: 2 hours 20 minutes Direction 1. Brown the 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). 2. Build the Flavor Add onions and sauté until softened. Stir in garlic and tomato paste and cook for 1 minute. Add diced tomatoes, potatoes, rosemary, and thyme. 3. Add Liquids & Braise 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. 4. Finish & Serve 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, it gives deeper caramelization and more tender meat.