@brighteyes847: Christmas Braised Lamb Shanks with Herb Infusion - COOKING WITH BRIGHT EYES Ingredients: 4 lamb shanks 2 tablespoons olive oil 2 onions, finely chopped 3 cloves garlic, minced 1 carrot, diced 2 celery stalks, diced 1 cup beef broth (additional for sauce if needed) 2 cups beef broth 1 can (14 oz) diced tomatoes 2 tablespoons tomato paste 1 teaspoon fresh thyme leaves 1 teaspoon fresh rosemary, chopped Salt and pepper to taste Directions: Preheat the oven to 325°F (163°C). Season the lamb shanks with salt and pepper. In a large oven proof pot, heat the olive oil over medium-high heat and brown the lamb shanks on all sides. Remove the shanks and set aside. In the same pot, add onions, garlic, carrot, and celery. Sauté until softened. Add 1 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom. Stir in another 2 cups of beef broth, diced tomatoes, tomato paste, thyme, and rosemary. Bring to a simmer. Return the lamb shanks to the pot, cover, and transfer to the oven. Braise in the oven for 2 to 2.5 hours, or until the meat is tender and falls off the bone. Adjust seasoning with salt and pepper, and serve hot. Prep Time: 20 minutes | Cooking Time: 2.5 hours | Total Time: 2 hours 50 minutes Kcal: 450 kcal | Servings: 4 servings

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Monday 19 October 2026 12:55:01 GMT