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Step 1:
Preheat your oven to 325°F (160°C). This low, steady heat will allow the lamb shanks to cook slowly and become tender while absorbing all the flavors of the broth and vegetables.
Step 2:
Pat the lamb shanks dry with a paper towel to ensure a good sear. Then, season the lamb shanks generously with salt and pepper, ensuring both sides are evenly coated.
Step 3:
In a large oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the lamb shanks. Sear the lamb shanks on all sides until browned, which will take about 5 minutes per side. This searing locks in the juices and builds flavor. Once browned, remove the lamb shanks from the pot and set them aside.
Step 4:
Using the same pot (don’t clean it; we want to keep all those flavorful browned bits), add the chopped onion, minced garlic, carrots, and celery. Sauté the vegetables over medium heat, stirring frequently until they are softened and fragrant, which will take about 5-7 minutes.
Step 5:
Stir in 2 tablespoons of tomato paste and cook for an additional 2 minutes. This helps to deepen the flavor of the sauce and gives it a rich, slightly sweet taste.
Step 6:
Pour in 2 cups of beef broth and 1 can of diced tomatoes, scraping up any browned bits from the bottom of the pot. Those bits are packed with flavor and will enhance the overall dish. Add 2 sprigs of rosemary and 2 sprigs of thyme for a fragrant, herbaceous touch.
Step 7:
Return the seared lamb shanks to the pot, nestling them into the broth and vegetable mixture. Cover the pot tightly with a lid or aluminum foil to keep the moisture in.
Step 8:
Transfer the covered pot to the preheated oven. Bake for 2.5 to 3 hours, or until the lamb shanks are tender and falling off the bone. You’ll know they’re done when the meat pulls away easily with a fork.
Step 9:
Carefully remove the pot from the oven and discard the rosemary and thyme sprigs. Taste the sauce and adjust the seasoning with salt and pepper if necessary.
