Lamb Shanks Braised with Tomato

5 from 1 vote

Tender braised lamb shanks in tomato sauce garnished with roasted vegetables.

Prep Time15

Cook Time1 30

Total Time1 45

Course: Main Course

Cuisine: American

Servings: People

Calories: 213kcal

Season shanks with salt and pepper. Dice onion and rough chop garlic.
Cut the fennel bulb in half, then cut 1 half into quarters and the other half into thin slices
Peel carrots and quarter half of them. Rough chop the remaining carrots.
Cut the tomatoes into wedges and dice the celery stalk.
Slice the chives and reserve.

Add some oil to the pan, then brown the shanks on high heat, then remove from pan and set aside.
Add the onions, celery and fennel to the pan and brown gently.
Add fresh and canned tomatoes, herbs and spices.
Return the shank to the pot and add water to cover the meat halfway. Add additional water as needed to prevent the shanks from drying out.
Pan sear the remaining quartered carrots and fennel when the shank is nearly cooked, about 1.25 hours, and cook until tender.
When the lamb shank is tender, about 1.5 hours, remove the pot from the oven.

Ladle some braising liquid into bowl and add shank on top, garnishing with additional braising sauce as desired.
Garnish with the roasted vegetables, minced chives and parsley, olive oil and black pepper.