Braised Lamb Shanks Recipe

Preheat the oven to 325°F (163°C).

Season the lamb shanks with salt and pepper.

Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.

Sear the lamb shanks on all sides until browned. Remove from the pot and set aside.

In the same pot, add the diced onion, garlic, carrots, and celery. Cook until the vegetables are softened.

Return the lamb shanks to the pot and pour in the beef broth and red wine.

Add the rosemary and thyme sprigs.

Cover the pot and transfer it to the preheated oven.

Braise the lamb shanks for 2-3 hours, or until the meat is tender and easily falls off the bone.

Remove the pot from the oven and let it cool for a few minutes.

Serve the braised lamb shanks with the cooking liquid and vegetables.