A delightful twist on the classic braised lamb shanks, incorporating a medley of fresh herbs and a hint of citrus for a refreshing flavor.
Season the lamb shanks generously with salt and pepper on all sides.
Let the lamb sit for a few minutes after seasoning to allow the flavors to penetrate.
Heat olive oil in a large pot over medium-high heat until shimmering.
Ensure the oil is hot enough to sear the meat properly.
Sear the lamb shanks in the pot until browned on all sides, then remove and set aside.
Brown the lamb in batches if necessary to avoid overcrowding the pot.
Add onions, carrots, and garlic to the pot and sauté until softened and golden.
Scrape the bottom of the pot to incorporate the browned bits into the vegetables.
Pour in the red wine and let it reduce by half.
Stir constantly to prevent burning and ensure even reduction.
Add the diced tomatoes, chicken broth, beef broth, rosemary, thyme, and lemon zest to the pot.
Mix well to combine all the flavors evenly.
Return the lamb shanks to the pot, ensuring they are submerged in the liquid.
Add more broth or water if needed to cover the lamb completely.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2 hours.
Check occasionally to ensure the liquid level remains sufficient.
Uncover the pot and simmer for an additional 30 minutes to thicken the sauce.
Stir occasionally to prevent sticking and burning.
Transfer the lamb shanks to a serving platter and tent with foil to keep warm.
Let the lamb rest for a few minutes to retain its juices.
Boil the remaining sauce in the pot until reduced and thickened, about 15 minutes.
Taste and adjust seasoning with salt and pepper if needed.
Serve the lamb shanks with the sauce drizzled over the top.
Garnish with additional fresh herbs for a vibrant presentation.
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