A hearty and flavorful dish, perfect for a cozy dinner.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Heat a frypan over medium-high heat.
Ensure the pan is hot before adding the lamb to achieve a good sear.
Season the lamb shanks with salt and pepper, then sear them in the frypan until browned on all sides.
Browning the meat adds depth to the flavor of the dish.
Transfer the lamb shanks to a baking dish.
Arrange the shanks in a single layer for even cooking.
In the same frypan, sauté the onions, carrots, and celery until softened.
This step builds the base flavor for the sauce.
Add the garlic, rosemary, marjoram, and bay leaves to the pan and cook for another minute.
Cooking the herbs releases their aromatic oils.
Pour in the red wine and beef stock, scraping the bottom of the pan to deglaze.
Deglazing incorporates all the flavorful bits stuck to the pan.
Pour the liquid and vegetables over the lamb shanks in the baking dish.
Ensure the shanks are mostly submerged for even braising.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 2.5 hours, or until the lamb is tender.
Check the lamb occasionally to ensure it remains moist.
Serve the lamb shanks with the vegetables and sauce, garnished with fresh herbs.
Pair with mashed potatoes or crusty bread to soak up the sauce.
