Braised Lamb Shanks That Fall Off the Bone

Steps

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1. 1
   Make small slits in the lamb shanks and insert garlic cloves. Season with salt and black pepper.
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2. 2
   Heat oil in a pot and sear the lamb shanks on all sides until golden brown, turning occasionally for even browning.
   ▶ ≈0:23
3. 3
   Remove the lamb and in the same pot sauté the carrots, onion, celery and garlic until softened.
   ▶ ≈1:10
4. 4
   Stir in tomato paste and cook briefly, then add thyme, rosemary and bay leaves, stirring everything together.
   ▶ ≈1:30
5. 5
   Pour in red wine and enjoy the aroma.
   ▶ ≈2:15
6. 6
   Add diced plum tomatoes and stir well, allowing them to release their juices.
   ▶ ≈2:29
7. 7
   Season with black pepper.
   ▶ ≈2:45
8. 8
   Return the seared lamb shanks to the pot and pour in chicken stock until it just covers the meat.
   ▶ ≈3:05
9. 9
   Stir well and bring to a boil over the stove, then cover with a lid.
   ▶ ≈3:27
10. 10
    Transfer the covered pot to a preheated 350°F oven and braise for about 2 hours until the lamb is very tender.
    ▶ ≈3:45
11. 11
    Remove the lamb shanks and set aside. Mash the vegetables into the braising liquid to create a rich sauce.
    ▶ ≈4:05
12. 12
    Plate the lamb shanks and spoon the rich sauce over top. Serve alongside creamy polenta.
    ▶ ≈5:00