2 organic lamb shanks
1 large onion, finely chopped
2 large carrots, peeled and finely chopped
2 celery sticks, finely chopped
2 cups lamb, beef, or vegetable stock
2 tbsp tomato paste
4 garlic cloves, finely chopped
1-2 tbsp crushed red chili pepper
1.5 cups red wine
Pre-heat oven to 350 degrees Fahrenheit (170 Celsius).
Take the lamb shanks and pat dry with a napkin. Season both sides of the lamb shanks with salt and pepper. Take a large oven-proof large skillet over medium-high and coat with olive oil. Take the lamb shanks and brown the outsides, so cook for no more than 2-3 minutes on each side as we are just getting the shank charred here. Remove these from the pan and place in a plate on the side.
In the same pan, add a little more olive oil as needed and reduce the heat to medium. Add the onion, garlic, carrot, and celery and cook until the vegetables have softened. Add the rosemary, tomato paste, and crushed red chili. Mix through and finally add the stock and red wine. Cook everything together and let it simmer and reduce a little bit (15 minutes or so), before adding the lamb shanks back in.
Cover the pan with a lid and place in the oven for 2.5-3 hours. Halfway through cooking, take out the pan and drizzle the sauce on the lamb keeping it moisturized.
Remove from the oven, serve and enjoy! The lamb will fall off the bone, and you’ll barely need a knife to pierce through. Serve with smashed rosemary potatoes and maple glazed carrots!