Fall-Off-the-Bone Braised Lamb Shank

Method

1. Pat the shanks dry, season generously with salt and pepper, and dredge lightly in flour, shaking off the excess.
2. Heat olive oil in a large heavy pot or Dutch oven over medium-high heat. Sear the shanks on all sides until deeply browned, 8-10 minutes total, working in batches if needed. Remove and set aside.
3. In the same pot, add onion, carrots, and celery, and cook until softened, about 6-7 minutes. Add garlic and tomato paste and cook 1 minute until fragrant.
4. Pour in the red wine, scraping up the browned bits from the bottom, and let it reduce by about a third, 4-5 minutes.
5. Add the crushed tomatoes, stock, bay leaves, rosemary, and thyme. Return the shanks to the pot, nestling them into the liquid so they're mostly submerged.
6. Bring to a simmer, then cover and braise in a 325°F oven (or on the stovetop over low heat) for 2.5-3 hours, turning the shanks once halfway through, until the meat is fork-tender and pulling from the bone.
7. Remove the shanks and skim excess fat from the surface of the sauce. If the sauce is thin, simmer uncovered on the stovetop for 10-15 minutes to concentrate it.
8. While the sauce reduces, stir together the gremolata ingredients.
9. Return shanks to the sauce to warm through, then plate each shank with sauce spooned generously over the top and a scatter of fresh gremolata.