Slow-Braised Jersey Lamb Shanks with Red Wine & Rosemary

Preheat oven to 160°C (320°F).

Season the Jersey lamb shanks generously with salt and pepper.

Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the lamb shanks on all sides (about 3-4 minutes per side). Remove the shanks from the pot and set aside.

Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Stir in the tomato paste and cook for 1 minute.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes to reduce slightly.

Add the beef broth, rosemary sprigs, and bay leaves to the pot. Return the lamb shanks to the pot, making sure they are mostly submerged in the liquid.

Bring the liquid to a simmer, then cover the pot and transfer it to the preheated oven.

Braise for 3 hours, or until the lamb shanks are very tender and the meat is falling off the bone.

While the lamb is braising, prepare the Jersey Royal potatoes (if using). Boil until tender, then drain and mash with Jersey butter and cream. Season with salt and pepper.

Once the lamb shanks are cooked, remove them from the pot and set aside. Remove the bay leaves and rosemary sprigs from the sauce.

If desired, skim any excess fat from the surface of the sauce. You can also thicken the sauce by simmering it on the stovetop over medium heat for 10-15 minutes, or by using a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Serve the Jersey lamb shanks over mashed Jersey Royal potatoes (or polenta, or roasted root vegetables), spooning the sauce generously over the top. Garnish with fresh rosemary sprigs.