Braised Lamb Shanks - fall-off-the-bone tender lamb shanks oven-braised in a rich, deeply flavored red wine sauce. A restaurant-quality family dinner at a fraction of the cost you'd pay at expensive restaurants. Hearty, delicious, and very satisfying!
Preheat oven at 350 F. Season shanks with salt and pepper. Set aside.
In a large cast iron or dutch oven, heat the oil over medium-high heat. Sear the shanks in the hot oil, turning to brown all sides. Remove and set aside.
Add onion, carrot, and celery to the same pan and cook, stirring frequently until onions are wilted and lightly browned.
Stir in garlic, thyme, rosemary, bay leaf and tomato paste and continue cooking for about a minute or 2.
Pour in wine and stock, followed by worcestershire sauce and bouillon powder. Lightly season with salt and pepper. Remember you can adjust salt as you go halfway through cooking.
Return lamb shanks back to the pot, bring to a boil, then cover with lid and place in the oven. Allow to braise slowly for 2-3 hours until the lamb is soft and succulent. Check on the lamb shanks once or twice adding more stock, if needed.
Turn oven off, remove and serve.