Rustic Braised Lamb Shanks with Autumn Vegetables

Ingredients:

4 lamb shanks

Salt and freshly ground black pepper (to taste)

3 tablespoons extra virgin olive oil

4 garlic cloves (minced)

1 large onion (chopped)

2 carrots (peeled and diced)

2 parsnips (peeled and diced)

1 turnip (peeled and diced)

4 cups beef broth

2 tablespoons tomato paste

1 teaspoon fresh rosemary (chopped)

1 teaspoon fresh thyme (chopped)

Instructions:

Season the lamb shanks with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides, then remove them from the pot.

In the same pot, add the minced garlic, chopped onion, diced carrots, parsnips, and turnip. Sauté until the onions become translucent.

Stir in the tomato paste and cook for 2 minutes.

Pour in the beef broth and add the rosemary and thyme. Bring the mixture to a simmer.

Return the lamb shanks to the pot. Cover and simmer for 2-3 hours, or until the meat is tender and falls off the bone.

Adjust the seasoning with salt and pepper to taste.