A rich and hearty stew featuring tender lamb shanks simmered in a flavorful Cabernet Sauvignon broth with aromatic vegetables and herbs, inspired by Italian cuisine.

Ingredients: 4 lamb shanks. 2 tbsp olive oil. 1 onion, diced. 3 cloves garlic, minced. 2 carrots, sliced. 2 celery stalks, sliced. 1 cup Cabernet Sauvignon. 2 cups beef broth. 1 can 14.5 oz diced tomatoes. 2 tbsp tomato paste. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Add salt and pepper to the lamb shanks. In a big pot, heat the olive oil over medium-high heat. Put the lamb shanks in the pot and sear them until all sides are browned. Then take them out of the pot. You can put onions, garlic, carrots, and celery in the same pot. Cook until it gets soft. Add the Cabernet Sauvignon and scrape the bottom of the pot to get rid of any browned bits. The lamb shanks should be put back in the pot. The beef broth, tomato paste, thyme, and rosemary should also be added. Once it starts to boil, turn down the heat and let it cook for two to three hours, until the lamb is soft. Add pepper and salt to taste. Serve hot with fresh parsley on top. Have fun!

Prep Time: 20 minutes

Cook Time: 180 minutes