Rosemary Thyme Braised Lamb Shanks

What you'll Need:

• 6 lamb shanks
• ¼ cup Blue Olive Rosemary Infused olive oil
• 3 large carrots, peeled and cut into ¼-inch rounds
• 2 shallots, chopped (yellow onion will also work)
• 2 stalks of celery chopped
• 5 cloves garlic, minced
• 3 cups of red wine
• 1 small can of tomato paste
• 3 cups of beef broth
• A few stalks of fresh rosemary
• A few stalks of fresh thyme
• Blue Olive Mediterranean Sea Salt and pepper to taste

Directions: 

1. Dry the shanks and liberally season the meat with salt/pepper.
2. Sear and brown the shanks on all sides in the Rosemary EVOO. (The leftover browned bits are called fond — that’s flavor!).
3. Remove the shanks and add to the pot the shallots, carrots and celery (called Mirepoix) and sweat them in the oil for roughly 5 minutes. Add the tomato paste and garlic and stir to coat the vegetables browning the paste slightly, then deglaze the pot with the wine and beef broth. (The combination of wine, broth and tomato paste intensifies the umami flavors of the lamb shanks).
4. Return the lamb shanks to the pot and bring to a slow simmer to start the cooking. Then add the fresh thyme and rosemary stalks to the liquid and cover tightly with a lid and braise the shanks in the oven at 325 degrees for 2 hours. The slow cooking process enhances the flavors of the lamb and the complimentary ingredients for an amazing flavor.
5. Remove the shanks and strain the liquid, returning the liquid to a smaller pot to simmer and reduce to a gravy (add salt and pepper to taste).
6. Place the shanks over rice, polenta, or mashed potato and pour the reduced gravy over the lamb.
7. Drizzle over top some fresh Rosemary EVOO as a finish.