Serves 4
4 American lamb shanks
Salt and pepper, to taste
2 to 3 tablespoons olive oil
2 sweet onions, peeled and sliced
1 red pepper, cored, seeded, and sliced
4 cloves garlic, minced
1, 6-ounce can tomato paste
1, 8-ounce can tomato purée
1 cup chicken stock
1 cup Italian red wine
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
Fresh basil for garnish
Fresh lemon juice
Preheat oven to 325 degrees F.
Season lamb shanks generously with salt and pepper. In Dutch oven over medium heat, heat olive oil and sear lamb 2 to 3 minutes per side until meat starts to turn light brown with a nice sear. Remove lamb from Dutch oven.
Add onions and peppers and cook 2 to 3 minutes until they start to soften.
Add garlic and sauté about 1 minute.
Add chicken stock, red wine, tomato purée, and tomato paste to pot, scraping off any brown bits from lamb as you mix in liquids.
Add dried rosemary, basil, oregano, and thyme, and stir until well combined.
Put lamb shanks back into Dutch oven in liquid mixture and cover. Braise in oven at 325 degrees F for 2 hours, turning lamb every 30 minutes.
Serve with creamy Parmesan polenta. Garnish lamb shanks with fresh lemon juice and fresh basil.