Lamb shank braise

Ingredients

For 2 people

• 2 lamb shanks, about 40 oz total, bone-in
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp all-purpose flour
• 1 tbsp olive oil
• 8 oz yellow onion, chopped
• 4 oz carrot, chopped
• 3 oz celery, chopped
• 3 tsp minced garlic
• 2 tbsp tomato paste
• 8 oz dry red wine
• 16 oz low-sodium beef broth
• 1 cup water
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 bay leaf
• 8 oz Yukon Gold potatoes, cut into 1 1/2-inch chunks
• 2 tbsp chopped parsley

Method

1. Heat the oven and season the lambSet a rack in the center of the oven and heat it to 325 F. Pat the 2 lamb shanks, about 40 oz total, dry with paper towels so they brown well. Season all sides with 1 tsp kosher salt and 1/2 tsp black pepper, then dust with 2 tbsp all-purpose flour, shaking off any loose flour so the sauce stays smooth instead of pasty.
2. Brown the shanksHeat 1 tbsp olive oil in a Dutch oven or heavy oven-safe pot over medium-high heat. Add the lamb shanks in a single layer and brown for 3 to 4 minutes per side, turning until deep golden on the outside. Move the shanks to a plate. If the pot looks dry, add 1 tsp water and scrape up the browned bits before the vegetables go in.
3. Build the aromatic baseLower the heat to medium. Add 8 oz chopped yellow onion, 4 oz chopped carrot, and 3 oz chopped celery. Cook for 6 to 8 minutes, stirring and scraping often, until the onion softens and the edges start to color. Add 3 tsp minced garlic and cook for 30 seconds, just until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute to darken it and remove the raw tomato taste.
4. Deglaze and assemble the braisePour in 8 oz dry red wine and simmer for 2 to 3 minutes, scraping the bottom of the pot until the liquid no longer smells sharply alcoholic. Add 16 oz low-sodium beef broth, 1 cup water, 2 sprigs fresh rosemary, 4 sprigs fresh thyme, and 1 bay leaf. Nestle the lamb shanks back into the pot along with any juices from the plate, making sure the liquid comes at least halfway up the meat.
5. Cover and braise until tenderBring the pot just to a simmer on the stove, then cover tightly and transfer to the oven. Braise for 1 hour 45 minutes. The liquid should stay at a gentle bubble, not a hard boil. If the lid does not fit tightly, lay a sheet of parchment over the pot before covering to slow evaporation.
6. Add the potatoesStir in 8 oz Yukon Gold potatoes cut into 1 1/2-inch chunks, submerging them in the sauce as much as possible. Cover again and return the pot to the oven for 35 to 45 minutes more, until the potatoes are tender and the lamb can be pulled apart easily with a fork. If the braising liquid looks too low, add a splash of hot water so the bottom does not scorch.
7. Finish and reduce the sauceLift the lamb and potatoes to a serving platter or shallow bowls and keep them covered loosely. Skim excess fat from the surface of the braising liquid, then set the pot over medium-high heat and simmer uncovered for 5 to 8 minutes until the sauce lightly coats a spoon. Taste the sauce and balance it with the salt already in the broth and tomato paste in mind; the goal is savory and concentrated, not overly salty.
8. Plate and garnishReturn the lamb shanks and potatoes to the sauce or spoon the sauce over the top. Finish with 2 tbsp chopped parsley. Serve immediately while the meat is hot and the sauce is glossy, with the shanks turned so the marrow bone faces up for a more finished presentation.