Provencal Braised Lamb Shanks with Spring Vegetables

Ingredients

• 4 lamb shanks (about 1 lb each)
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 cup dry white wine
• 2 cups low-sodium chicken or vegetable broth
• 1 (14 oz) can diced tomatoes, undrained
• 1 teaspoon herbes de Provence (or a mix of dried thyme, rosemary, and oregano)
• 2 bay leaves
• 1 lemon, zested
• 1 cup baby potatoes, halved
• 1 cup baby carrots or sliced regular carrots
• 1 cup green beans, trimmed
• 1 cup fresh or frozen peas
• Chopped fresh parsley
• Zest of 1 lemon (for garnish)

Method

1. Preheat your oven to 325°F (160°C). Pat the lamb shanks dry and season generously with salt and pepper.
2. In a large Dutch oven or heavy ovenproof pot, heat olive oil over medium-high heat. Brown the lamb shanks on all sides (about 8 minutes total). Remove and set aside.
3. Add onion, carrots, and celery to the pot. Sauté until softened, about 5 minutes. Stir in garlic and tomato paste; cook 1 more minute.
4. Deglaze with white wine, scraping up any browned bits. Simmer for 2 minutes.
5. Return lamb shanks to the pot. Add broth, diced tomatoes (with juice), herbes de Provence, bay leaves, and lemon zest. Bring to a simmer.
6. Cover and transfer to the oven. Braise for 1.5 hours.
7. Remove pot from oven. Add potatoes and carrots around the lamb. Cover and return to oven for 30 minutes.
8. Add green beans and peas. Cover and cook an additional 15-20 minutes, until lamb is fork-tender and vegetables are just cooked through.
9. Discard bay leaves. Taste and adjust seasoning. Sprinkle with parsley and lemon zest before serving.