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Ingredients:
For the Lamb Shanks:
– 4 lamb shanks (about 1 1/2 pounds total)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup lamb or beef broth
– 1 tablespoon tomato paste
– 2 teaspoons dried rosemary
– 1 teaspoon dried thyme
– Salt and pepper, to taste
For the Rice:
– 1 cup uncooked white or brown rice
– 2 cups water
– 1 tablespoon olive oil
– Salt, to taste
Instructions:
Step 1: Prepare the Lamb Shanks
1. Preheat oven to 300°F (150°C).
2. Season lamb shanks with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high. Sear lamb shanks until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
Step 2: Soften the Onions and Garlic
1. Reduce heat to medium. Add chopped onion to the pot and cook until softened, about 5 minutes.
2. Add minced garlic and cook for 1 minute.
Step 3: Add the Liquid and Herbs
1. Add red wine, broth, tomato paste, rosemary, and thyme to the pot. Stir to combine.
2. Return lamb shanks to the pot and bring to a boil.
Step 4: Braise the Lamb Shanks
1. Cover the pot with a lid and transfer to the preheated oven.
2. Braise lamb shanks for 2 1/2 to 3 hours, or until tender and falling off the bone.
Step 5: Prepare the Rice
1. Heat olive oil in a medium saucepan over medium.
2. Add rice and cook for 1-2 minutes, stirring constantly.
3. Add water and salt. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is tender and fluffy.
Step 6: Serve
1. Serve braised lamb shanks over cooked rice.
2. Spoon some of the rich sauce over the top.