Such a scrumptious meal! It tastes even better the next day... provided you can hold off devouring it immediately :)

Servings: 4

4 lamb shanks
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
1 cup red wine
2 cups beef or chicken stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 bay leaf
Chopped fresh parsley, for garnish

Preheat your oven to 325°F (165°C).

Season the lamb shanks generously with salt and pepper.

In a large Dutch oven or ovenproof pot, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until they are browned. Remove them from the pot and set aside.

In the same pot, add the onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Add the garlic and tomato paste, and cook for another minute until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.

Return the lamb shanks to the pot. Add the stock, rosemary, thyme, and bay leaf. Bring to a simmer.

Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours, or until the lamb is tender and falling off the bone.

Remove the pot from the oven. Discard the bay leaf and herb sprigs. If desired, skim off any excess fat from the surface of the sauce.

Serve the lamb shanks on a platter, spooning the sauce and vegetables over the top. Garnish with chopped fresh parsley.