Melt-Off-the-Bone Lamb Shanks Using Just Pantry Staples (No Fancy Stuff Needed!)

Preheat the oven to 325°F (160°C).

In a large Dutch oven, heat the olive oil over medium-high heat.

Season the lamb shanks with salt and pepper, then brown them in the hot oil on all sides. Remove and set aside.

In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Stir in the tomato paste, then add the red wine, scraping up any browned bits from the bottom of the pot.

Add the beef broth, diced tomatoes, rosemary, thyme, and bay leaf. Bring to a simmer.

Return the lamb shanks to the pot, ensuring they are submerged in the liquid.

Cover the pot and transfer it to the preheated oven. Cook for 2.5 to 3 hours, or until the lamb is tender and falling off the bone.

Remove the pot from the oven and let it rest for a few minutes before serving.

Garnish with fresh parsley before serving.

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