Braised Lamb Shanks

It might look intimidating but, we promise it's a super simple comfort food dish to make! Whether you’re looking for something to make for your next dinner party or date night, this is it. Lamb is an exceptional source of vitamin B12, protein, selenium, zinc and other vitamins and minerals. It is a common meat choice for a Mediterranean diet, which is particularly noted to support heart health.

Instructions

1. 1

   In a large deep pot or dutch oven, add olive oil and turn the stove on to medium-high heat.

2. 2

   Once the pot is heated, add the lamb shanks and brown well on each side. Once browned, remove from pot and set aside.

3. 3

   Add onions and garlic and sauté for about 3-5 minutes. Stir occasionally. If needed, add a little bit of water if things start to stick.

4. 4

   Add the carrots and celery and sauté for 4-5 minutes or until they soften.

5. 5

   Add the lamb shanks back in and season generously with sea salt and black pepper.

6. 6

   Add the can of crushed tomatoes, beef broth, water and stir. Lastly, add the rosemary.

7. 7

   Cover and turn the heat down to medium-low until you get a nice rolling simmer, not bubbling too much. Halfway through, add the potatoes in.

8. 8

   Reduce heat to low and simmer for 2.5-3 hours or until the lamb is falling off the bone and the vegetables and potatoes are soft. Check on it every 15-20 minutes or so just to make sure there is enough liquid.

9. 9

   The liquid will start to thicken up on its own. If you need to, add a teaspoon of tapioca starch to a bowl or glass with a few tablespoons of liquid from the pot. Mix it and add it back in the pot.

10. 10

    Plate the lamb shanks with the vegetables and potatoes. Add a few tablespoons of sauce from the pan on top.