Preparation

Step 1:
Begin by preparing the lamb shanks. Season each shank generously with salt and pepper on all sides. This helps to develop a flavorful crust when browning the meat.

Step 2:
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the seasoned lamb shanks. Brown the shanks on all sides, which will take about 5-7 minutes. Ensure they develop a nice, golden crust for extra flavor. Once browned, remove the lamb shanks from the pot and set them aside.

Step 3:
Using the same pot (do not clean it as you want to keep the flavor from the lamb), reduce the heat to medium and add the chopped onion and minced garlic. Sauté for about 3 minutes, stirring frequently, until the onion becomes translucent and the garlic is fragrant. This step builds the base flavor of the dish.

Step 4:
Next, add the chopped carrots and celery to the pot. Cook the vegetables for about 5-7 minutes, stirring occasionally until they soften and begin to release their sweetness. This will add depth to the sauce and ensure the vegetables are cooked through by the end.

Step 5:
Pour in the 1 cup of beef broth, 14.5 oz can of diced tomatoes, and 1 cup of tomato sauce into the pot. Stir well to combine the liquids with the vegetables. The mixture should begin to simmer, which will allow the flavors to meld.

Step 6:
Add the dried rosemary, dried thyme, and bay leaves to the pot. Stir the herbs into the sauce for that aromatic punch, making sure the bay leaves are submerged.

Step 7:
Return the browned lamb shanks to the pot. Ensure they are fully submerged in the liquid, as this will help them braise evenly. If the liquid doesn’t cover the lamb, you can add a little more broth or water.

Step 8:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and let the lamb shanks simmer for 2-3 hours. The long, slow cooking process allows the meat to become incredibly tender, practically falling off the bone.

Step 9:
Check the lamb shanks occasionally to ensure they are still submerged in the liquid, and stir gently to prevent sticking. After 2-3 hours, the lamb should be very tender.

Step 10:
Once the lamb shanks are done, remove the bay leaves from the pot and discard them. Taste the sauce and adjust the seasoning with more salt and pepper if needed.