Braised Lamb Shanks

• 2 large lamb shanks
• 0.5 tsp. roasted salt & pepper
• 2 Tbsp. extra-virgin olive oil
• 6 Tbsp. butter, divided
• 1 onion, chipped
• 1 medium carrot, peeled and finely chopped
• 3 cloves garlic, minced
• 2 Tbsp. tomato paste
• 1 cup low-sodium beef broth
• 1 15-oz. can tomato sauce
• 2 sprigs rosemary or 1 tsp. herbes de Provence
• 4 crimini mushrooms, sliced
• 1 cup red wine
• Mashed potatoes and peas, for serving

Pre-heat your oven to 350°F.

Season the lamb shanks with salt and pepper. In a large Dutch oven over medium-high heat, heat the oil. Add the lamb and cook until golden all over, about 4 minutes per side. Work in batches as necessary. Remove the lamb from the pot and set it aside.

In the pot, melt 2 Tbsp. butter over medium heat. Add the onion and carrot and cook until soft, 4 minutes. Add garlic and cook until fragrant, 1 minute more, then add the tomato paste and stir until the vegetables are coated.

Pour in the broth and tomato sauce, then return the lamb shanks to the pot. Add the rosemary or herbes de Provence and bring it all to a boil. Cover the pot and transfer it to the oven. Cook until the lamb shanks are completely tender, 2–2.5 hours.

Meanwhile, sautée the mushrooms in a little butter.

Remove the lamb from the pot and place it on a cutting board. Tent it with foil to keep warm and discard the sprigs of rosemary.

Return the pot to the stove over medium heat. Add the sautéed mushrooms and the wine and bring the sauce to a boil. Reduce the heat and let it simmer until it thickens, about 10 minutes, then stir in the remaining 2 Tbsp. butter.

Serve the lamb with peas and mashed potatoes and drizzle the sauce oover the meat and potatoes.