Red Wine Braised Lamb Shanks 
Ingredients:
Salt and black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
4 garlic cloves, minced
3 large carrots, cut into chunks
300 g mushrooms, halved
4 medium potatoes, peeled and quartered
2 tbsp tomato paste
500 ml dry red wine
500 ml beef or lamb broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Directions:
Season the lamb shanks generously with salt and pepper. Heat the olive oil in a large, heavy pot or Dutch oven over medium-high heat. Sear the shanks on all sides until browned — about 8-10 minutes total. Remove and set aside.
In the same pot, add the onions and garlic. Sauté for 3-4 minutes until softened. Stir in the tomato paste and cook for another minute to deepen the flavor.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
Return the lamb shanks to the pot. Add the broth, rosemary, thyme, bay leaves, carrots, mushrooms, and potatoes. The liquid should mostly cover the shanks; add a bit more broth if needed.
Cover the pot and braise in a preheated oven at 160°C (320°F) for 2.5 to 3 hours until the lamb is tender and falling off the bone. Check occasionally and spoon sauce over the shanks as they cook.
Discard the herb sprigs and bay leaves before serving. Plate the lamb shanks with the veggies and spoon over the rich sauce. Garnish with fresh thyme for extra aroma.
Nutritional Information:
Prep Time 20 min | 
Cooking Time 3 hr | 
Total Time 3 hr 20 min
Calories per serving ~700 | 
Number of servings 4