Preheat the oven to 325°F (160°C). Season the lamb shanks generously with salt and pepper.
Heat olive oil in a large oven-safe pot over medium-high heat. Brown the lamb shanks on all sides until nicely seared. Remove and set aside.
In the same pot, sauté the onion and garlic until fragrant and translucent.
Add the tomato paste and stir for a minute to release its flavors. Pour in the red wine and let it simmer for a couple of minutes.
Return the lamb shanks to the pot, along with the rosemary sprigs. Pour in the broth until the shanks are almost covered. Bring the liquid to a simmer.
Cover the pot and transfer it to the preheated oven. Allow the lamb shanks to braise for about 2.5 to 3 hours, until the meat is tender and easily falls off the bone.
Once done, remove the pot from the oven. Serve the lamb shanks with the delicious braising liquid, drizzling it over the top for extra flavor.
Enjoy this delightful dish with a side of mashed potatoes or crusty bread. Your friends and family will be impressed by your culinary skills!
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