Ingredients

• 1.5 kg lamb shanks
• 2 piece onions
• 3 piece carrots
• 2 piece celery stalks
• 4 clove garlic cloves
• 3 piece bay leaves
• 1 tsp black peppercorns
• 2 tsp salt
• 2 tbsp tomato paste
• 3 tbsp olive oil
• 1 bunch fresh parsley
• 2 tbsp lemon juice

Instructions

1. Prepare the vegetables

   Dice the onions into 1cm pieces, slice carrots into thick rounds, chop celery, and mince the garlic. Heat olive oil in a large heavy-bottomed pot over medium heat for 2 minutes until shimmering. Add vegetables and cook for 8-10 minutes until onions are golden and softened. Do not let the garlic burn or it will become bitter.

2. Brown the lamb shanks

   Pat lamb shanks completely dry and season with salt and pepper. Increase heat to medium-high and brown the shanks on all sides for 12-15 minutes total until deeply golden. Turn every 3-4 minutes to ensure even browning. Do not overcrowd the pot or the meat will steam instead of brown.

3. Add tomato paste

   Push vegetables to one side and add tomato paste to the empty space. Cook over medium heat for 2-3 minutes until the paste darkens and becomes fragrant. Stir constantly to prevent sticking. Do not skip this step as it adds essential depth of flavor.

4. Add liquid and aromatics

   Pour in enough cold water to cover shanks by 5cm, about 2.5 liters. Add bay leaves and peppercorns. Bring to a rolling boil over high heat for 5 minutes, then reduce to low heat. The surface should barely bubble. Do not let it boil vigorously or the meat will become tough.

5. Simmer the soup

   Cover partially and simmer over low heat for 2.5-3 hours until meat easily falls off the bone when tested with a fork. Skim foam from surface every 30 minutes. Check water level hourly and add hot water if needed. Do not rush this process as slow cooking is essential for tender meat.

6. Shred and season

   Remove shanks carefully and let cool for 10 minutes. Shred meat with two forks, discarding bones and fat. Strain the broth through a fine sieve and return to pot with shredded meat. Season with salt, add lemon juice and chopped parsley. Simmer on low for 5 minutes. Do not over-season as the flavors are already concentrated.

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