Italian Braised Lamb Shanks

Step 1

Pat the lamb shanks dry with paper towels, then sprinkle salt and pepper evenly on all sides — this helps them brown better.

Step 2

Cut the onion in half lengthwise from root to tip, then place flat-side down and slice crosswise into 1/2-inch-wide half-moon pieces.

Step 3

Mince the garlic cloves until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.

Step 4

Cut the carrot into 2-inch chunks by first slicing it lengthwise in half, then cutting each half crosswise at an angle every 2 inches.

Step 5

Set a large Dutch oven or heavy pot over medium-high heat and add the olive oil until it shimmers and slides quickly when you tilt the pot.

Step 6

Place both lamb shanks in the pot and leave them untouched for 4 minutes until the bottom turns the color of warm honey and looks crusty.

Step 7

Flip each shank and cook the other side untouched for 4 minutes until it also turns golden brown.

Step 8

Remove the shanks to a clean plate and set aside.

Step 9

Add the onion pieces to the same pot and stir once every 30 seconds for 5 minutes until the edges turn translucent and the pieces begin to soften.

Step 10

Add the minced garlic and stir constantly for 30 seconds until the smell becomes strongly fragrant and fills your nose.

Step 11

Pour in the red wine and use a wooden spoon to scrape up all the stuck-on brown bits from the bottom of the pot — these add rich flavor.

Step 12

Add the crushed tomatoes and carrot chunks, then stir until everything is combined.

Step 13

Return the lamb shanks to the pot and nestle them among the vegetables, then lay the rosemary and thyme sprigs on top.

Step 14

Cover the pot with a lid and adjust the heat to low — the liquid should barely bubble, with one or two small bubbles rising every 3 seconds.

Step 15

Braise undisturbed for 90 minutes, until the meat is so tender a fork slides through it with almost no resistance.

Step 16

Remove the pot from heat and lift out the herb sprigs with tongs, then discard them.

Step 17

Taste the braising liquid with a spoon and add more salt and pepper if needed — the flavor should be rich and savory.

Step 18

Transfer each lamb shank to a shallow bowl and ladle the vegetables and braising liquid around it.