Here's a delicious recipe for **Slow-Braised Lamb Shanks with Aromatic Herbs and Silky Pan Gravy**:
### Ingredients
- **2 large lamb shanks**
- **2 tablespoons olive oil**
- **1 onion, chopped**
- **3 cloves garlic, minced**
- **2 carrots, peeled and chopped**
- **2 celery stalks, chopped**
- **2 tablespoons tomato paste**
- **1 cup red wine**
- **2 cups beef or lamb stock**
- **2 sprigs rosemary**
- **3 sprigs thyme**
- **2 bay leaves**
### Instructions
1. **Prepare the Lamb Shanks**:
- Season the lamb shanks generously with salt and pepper.
2. **Sear the Lamb**:
- In a large, heavy pot or Dutch oven, heat the olive oil over medium-high heat.
- Add the lamb shanks and sear until browned on all sides. Remove and set aside.
3. **Sauté Vegetables**:
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.
- Stir in the tomato paste and cook for an additional 2 minutes.
4. **Deglaze the Pot**:
- Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let reduce by half.
5. **Add Stock and Herbs**:
- Return the lamb shanks to the pot. Add the beef or lamb stock, rosemary, thyme, and bay leaves.
- Bring the mixture to a simmer.
6. **Braise the Lamb**:
- Cover the pot and transfer it to a preheated oven at 325°F (160°C).
- Braise for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.
7. **Finish the Gravy**:
- Once done, remove the lamb shanks and set aside. Strain the liquid into a saucepan, discarding the herbs and vegetables.
- Simmer the strained liquid over medium heat until thickened to your desired consistency.
8. **Serve**:
- Serve the lamb shanks with the silky pan gravy drizzled over them. Pair with mashed potatoes or polenta for a comforting meal.
Enjoy your culinary delight!