Braised Lamb Shanks in Chardonnay

Ingredients

• 3 Carrots
• 2 onions
• 2 Garlic cloves
• 2 stalks celery
• 2 lamb shanks (about 400 g each)
• Salt
• ground pepper
• 2 tbsp plant oil
• 1 tbsp Tomato Paste
• 400 ml dry white wine (Chardonnay)
• 400 g diced tomatoes (canned)
• 3 sprigs thyme

Instructions

1. 1.

   Peel and dice the carrots, onion, and garlic. Wash, trim, and slice the celery into rounds. Rinse the lamb shanks and pat them dry. Season all shanks with salt and pepper, then brown them on all sides in a hot pan with oil. Remove from the pan and sauté the vegetables lightly in the remaining drippings until golden.

2. 2.

   Add the tomato paste to the pan, stir briefly, then deglaze with wine. Add the diced tomatoes, season with salt and pepper, cover, and simmer gently for about 2 hours. Stir occasionally and add water as needed. During the last 30 minutes, add thyme to the sauce and adjust seasoning at the end.