Perfect for those cool nights transitioning from Winter to Spring, this rich and hearty dish is perfect served over garlic mashed potatoes which soak up all that delicious sauce! Braise them a day ahead; the flavor will deepen overnight in the fridge.

What You’ll Need
2 sprigs of rosemary
3 sprigs of thyme
4 lamb shanks
2 tablespoons vegetable oil
3 carrots, peeled and cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
4 garlic cloves, peeled and halved
6 whole black peppercorns
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 bottle dry white wine
2–3 cups Brodo signature Hearth or stock
Kosher sea salt and ground pepper

What To Do
Season lamb shanks with a pinch of salt and pepper on both sides.
Place a large Dutch Oven or large pot over medium-high heat and add vegetable oil. Once the oil is hot, sear shanks all over until you get a golden-brown crust. Be careful not to crowd the pan—work in batches if necessary.

Set aside and remove all but 1/4-cup fat from the pan. (If there isn’t much fat in the pan, add another 2 tablespoons vegetable oil) Add carrots, onion, garlic, and peppercorns; sauté until onions and carrots are light brown. Stir in tomato paste and cook for 2 minutes. Add flour & stir well for about a minute.
Add the chopped herbs and wine; reduce by a 1/3 on medium heat, about 45 minutes.

Meanwhile, preheat the oven to 325°F. Return the shanks to the pot and add 1 teaspoon salt and enough stock to cover the meat and bring to a simmer. Cover and transfer to the oven; cook for about 3 hours.

Remove the shanks from the pot and strain cooking liquid through a fine strainer; reserve the liquid. Discard the vegetables and skim any fat off the top. Cook the liquid over medium heat until it is reduced to one quart and drizzle over the shanks to serve.