Osso Buco on a Budget (Braised Lamb Shank)

Steps

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1. 1
   Season the lamb shanks with salt and black pepper, then lightly dredge them in flour.
   ▶ ≈0:51
2. 2
   Heat the olive oil in a fry pan to 365°F, then sear the lamb shanks without crowding the pan until deeply browned on all sides. Transfer to a plate.
   ▶ ≈1:53
3. 3
   In a large braising pot or Dutch oven, sauté the onion first until it begins to caramelize. Add the celery and carrots in sequence, stirring occasionally.
   ▶ ≈4:12
4. 4
   Add the garlic cloves, fresh thyme, and fresh rosemary; cook until fragrant.
   ▶ ≈4:58
5. 5
   Pour in the red wine and bring to a simmer, reducing it by half. (If not using wine, skip this step and add stock directly.)
   ▶ ≈5:47
6. 6
   Stir in the canned tomatoes, tomato puree, and enough beef stock to cover all the ingredients. Season with salt and pepper to taste if needed.
   ▶ ≈8:01
7. 7
   Add the seared lamb shanks back to the pot, nestling them into the braising liquid. Cover and transfer to a preheated 375°F oven. Braise for 2.5 hours until the meat is fall-apart tender.
   ▶ ≈10:07
8. 8
   Remove the shanks from the oven and let cool slightly. Serve over creamy mashed potatoes, spooning the rich braising sauce generously over each shank. Garnish with fresh parsley if desired.
   ▶ ≈11:35