Lamb Shank with Garlic

Instructions

1. Preheat your oven to 325°F (165°C). Take the lamb shanks out of the refrigerator and let them sit at room temperature for about 10 minutes.
2. In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Pat the lamb shanks dry with paper towels and season them with salt and pepper.
3. Add the lamb shanks to the pot and brown them on all sides. This should take about 8-10 minutes. Turn them carefully to avoid splattering the oil.
4. Remove the browned lamb shanks and set them aside on a plate. Add garlic cloves to the pot and sauté for about 1-2 minutes until they are golden and fragrant.
5. Pour the red wine into the pot, scraping the bottom with a wooden spoon to loosen any browned bits. Let the wine simmer for about 3 minutes.
6. Return the lamb shanks to the pot. Add the beef stock, rosemary, thyme, and a pinch of salt and pepper. Bring to a simmer.
7. Cover the pot with a lid or foil and transfer it to the preheated oven. Let the lamb shanks braise for about 3 hours, or until the meat is tender and falling off the bone.
8. Check occasionally to ensure there is enough liquid; add more beef stock if necessary.
9. Remove the pot from the oven carefully, as it will be hot. Let the shanks rest for 5-10 minutes before serving.
10. Taste and adjust seasoning if needed. Serve the lamb shanks with the garlic sauce spooned over the top. They pair beautifully with mashed potatoes or crusty bread.