5. Add the Remaining Ingredients:
Stir in the beef broth, diced tomatoes, and tomato paste. Add the sprigs of fresh rosemary and thyme, tucking them into the sauce. Taste the sauce and adjust the seasoning if needed with more **salt** and pepper.
6. Return the Lamb to the Pot:
Nestle the browned lamb shanks back into the pot, ensuring they’re submerged in the liquid. Bring the mixture to a gentle simmer on the stovetop.
7. Bake Low and Slow:
Once the mixture is simmering, cover the pot with a lid or foil and transfer it to the preheated oven. Allow the lamb shanks to bake for 2 to 2.5 hours, or until the meat is incredibly tender and easily pulls away from the bone. Check on the shanks halfway through cooking, and if the liquid seems to reduce too much, add a splash of water or broth.
8. Finish the Sauce:
When the lamb shanks are fully cooked, remove them from the pot and place them on a serving plate. Skim off any excess fat from the surface of the sauce. If the sauce appears too thin, return the pot to the stovetop and simmer until it thickens to your desired consistency.
9. Serve:
Spoon the reduced sauce over the lamb shanks and serve immediately. For a complete meal, pair with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Notes:
- Make Ahead Tip: You can prepare this dish a day in advance. Simply reheat it in the oven at a low temperature before serving.
- Wine Substitution: If you prefer not to use wine, you can substitute with more beef broth.
Total Time:
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
This recipe is perfect for special occasions or a comforting weekend meal. The combination of tender lamb and a rich, flavorful sauce is sure to impress your guests or satisfy your family’s appetite. Enjoy!
