Ingredients:

  • 4 large mutton shanks (approx. 1 lb / 450g each)
  • 2 tbsp grapeseed oil (30ml)
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 1 large yellow onion, finely diced (approx. 200g)
  • 2 medium carrots, peeled and diced (approx. 150g)
  • 2 celery stalks, diced (approx. 100g)
  • 6 garlic cloves, smashed and peeled
  • 2 tbsp tomato paste (32g)
  • 2 cups dry red wine (475ml)
  • 3 cups beef stock (710ml)
  • 3 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 tsp dried oregano
  • 1 tsp ground cumin

Instructions:

  1. Preheat your oven to 160°C (325°F). Pat the mutton shanks bone-dry with paper towels to ensure a proper sear. Season aggressively on all sides with kosher salt and black pepper.
  2. Heat 2 tablespoons of grapeseed oil in a large Dutch oven over medium-high heat. Sear the shanks in batches until a rich, mahogany-colored crust forms on all sides, approximately 3-4 minutes per side. Remove shanks and set aside.
  3. Lower the heat to medium. Add the diced onion, carrots, and celery to the rendered fat. Sauté until vegetables are softened and translucent, about 5-7 minutes. Stir in the tomato paste and smashed garlic cloves, cooking for an additional 2 minutes until the paste darkens and becomes fragrant.
  4. Pour in the dry red wine to deglaze the pot, scraping up all the browned bits (fond) from the bottom. Allow the wine to reduce by half.
  5. Add the beef stock, rosemary, thyme, bay leaves, oregano, and cumin. Return the shanks to the pot, ensuring they are at least two-thirds submerged. Cover with a tight-fitting lid and transfer to the oven to braise for 3 hours, or until the meat is fork-tender and pulling away from the bone.
  6. Check for doneness at the 3 hour mark. The meat should be shredding easily with a fork.
  7. Rest the meat for 15 minutes before serving. If the sauce is too thin, simmer it on the stovetop for 5-10 minutes until it coats the back of a spoon.