Description: This hearty Irish dish features lamb shanks slow-cooked with vegetables in a rich, savory broth, resulting in tender, fall-off-the-bone meat. Perfect for a cozy meal, the flavors develop over hours, creating a dish full of depth and warmth.

Preparation Time: 20 minutes

Cooking Time: 2.5 – 3 hours

Serving Size: Serves 4

Ingredients:

• 4 lamb shanks
• Salt and black pepper to taste
• 2 tbsp olive oil
• 2 large onions, chopped
• 4 carrots, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup red wine (optional; can substitute with beef broth)
• 4 cups beef or lamb broth
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 tbsp Worcestershire sauce
• 1 cup chopped potatoes (optional)

Instructions:

1. Season and Brown the Lamb Shanks:
   Season the lamb shanks with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the lamb shanks on all sides until browned, about 6-8 minutes. Remove and set aside.
2. Sauté the Vegetables:
   In the same pot, add the onions, carrots, and celery, and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
3. Add Tomato Paste and Wine:
   Stir in the tomato paste and cook for another 2 minutes. Pour in the red wine, if using, and let it simmer for 2-3 minutes, scraping any browned bits from the bottom.
4. Add Broth and Herbs:
   Pour in the beef or lamb broth, then add the bay leaves, thyme, rosemary, Worcestershire sauce, and potatoes (if using). Stir well.
5. Simmer the Shanks:
   Return the lamb shanks to the pot, ensuring they’re submerged in the liquid. Cover and reduce heat to low, letting the stew simmer for 2.5 to 3 hours, or until the lamb is tender and falls off the bone.
6. Serve:
   Remove the herbs and bay leaves before serving. Serve the lamb shanks hot, along with the vegetables and broth, over mashed potatoes or with crusty bread.