2 tbsp olive oil
4 lamb shanks
1 large onion finely chopped
2 tbsp paprika
2 large carrots peeled and sliced
4 garlic cloves, minced
2 sprigs fresh rosemary
1 tsp thyme, chopped
1 bay leaf
2 tbsp tomato paste
1 ½ cups red wine
2 cups lamb/beef stock
salt and pepper, to taste
Preheat the oven to 160 degrees.
Season the lamb shanks generously with salt and pepper. Brown the lamb
shanks in a large oven-proof pot/pan until well-browned on both sides.
Remove from the pan and set aside.
In the same pan, fry the onion, carrot and garlic until soft and fragrant. Add the
herbs, paprika and tomato paste and cook for 30 seconds before adding the
red wine and stock. Allow to come to a simmer then add the lamb shanks back
into the sauce.
Place in the oven with the cover on. Allow for a leisurely braise for 2-3 hours until the meat is tender.
The lamb is tender and flavorful. Halfway through, check on the lamb shanks.
Continue to cook, adding more liquid as needed.
Remove the dish from the oven and set it aside to serve.