Baked Lamb Shanks Recipe
Using the same pot (don’t clean it; we want to keep all those flavorful browned bits), add the chopped onion, minced garlic, carrots, and celery. Sauté the vegetables over medium heat, stirring frequently until they are softened and fragrant, which will take about 5-7 minutes.
Step 5:
Stir in 2 tablespoons of tomato paste and cook for an additional 2 minutes. This helps to deepen the flavor of the sauce and gives it a rich, slightly sweet taste.
Step 6:
Pour in 2 cups of beef broth and 1 can of diced tomatoes, scraping up any browned bits from the bottom of the pot. Those bits are packed with flavor and will enhance the overall dish. Add 2 sprigs of rosemary and 2 sprigs of thyme for a fragrant, herbaceous touch.
Step 7:
Return the seared lamb shanks to the pot, nestling them into the broth and vegetable mixture. Cover the pot tightly with a lid or aluminum foil to keep the moisture in.
