Braised lamb shanks in red wine sauce

Ingredients for 4 servings:

• 4 lamb shanks
• 5 carrots
• 4 onions
• 1 bunch of spring onions
• 5 cloves garlic
• 2 tbsp tomato paste
• 1 can of tomatoes, chopped
• 4 sprigs rosemary
• 2 sprigs of thyme
• 1 jar stock (chicken or vegetable stock)
• 750 ml red wine
• salt and pepper
• Sugar
• Oil or clarified butter, for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 2 hours 20 minutes; Total time approx. 2 hours 40 minutes

Preheat the oven to 175°C. Season the meat on all sides with salt and pepper. Brown the shanks in a little oil or clarified butter in an ovenproof roasting pan. Remove the meat. Peel or peel the carrots, onions, and spring onions and chop into large pieces. Sauté the vegetables in the same roasting pan with the herb sprigs. Add the tomato paste and fry briefly. Chop the garlic and add it. Season with salt, pepper, and sugar. Deglaze with the stock. Add the tomatoes and let it reduce slightly. Season again well, top up with wine, stir, return the meat to the sauce, and braise uncovered in the oven for about 2 hours. Remove the herbs before serving. Serve with crusty bread.