2 celery stalks. Trimmed and cut into 1-inch pieces
2 large carrots, peeled, trimmed, and cut into 1-inch pieces
1 medium onion, chopped
8 garlic cloves, chopped
½ teaspoon cinnamon
¼ teaspoon cayenne pepper
2 tablespoons tomato paste
1 bottle (750ml) dry red wine
4 cups chicken broth (1 quart)
1 bay leaf
8 sprigs fresh thyme
5 sprigs fresh rosemary
Mashed potatoes for serving
Season lamb shanks with salt and pepper.
In a large skillet/dutch oven, heat oil. Sear the lamb shanks until well browned, 4 to 5 minutes per side, then remove from skillet and set aside. Don’t overcrowd the skillet.
In the same pot, saute onions, carrots and celery. Season with salt and pepper. Cook down as much moisture as you can. Add garlic, cook until fragrant. Add cinnamon and cayenne pepper.
Add tomato paste and incorporate. Cook until browned.
Add red wine to the pot, stirring to deglaze. Bring the liquid to a boil so the alcohol from the wine evaporates. Add broth and bring it back to a boil. Add rosemary, thyme, bay leaf, salt, and pepper.
Return lamb shanks back to your pot in a single layer, pushing them down into the sauce so they are about ¾ submerged. Spoon the liquid over the meat to coat them.
Preheat oven to 350˚F
Transfer the uncovered pot to the middle rack of your oven. Bake until meat is tender enough to be pierced easily with a fork, about 2½ hours. Turn meat about halfway through cooking.
Serve with mashed potatoes or another side of your choice, and garnish with chopped parsley on top.