Slow cooking creates so much flavor and enables one to use tough cuts of meat to create one of a kind dishes as in this GF Lamb Shank.
Pat the lamb shanks dry and season with salt and pepper on all sides.
In a large Dutch oven pot, heat the olive oil over medium-high heat. Brown the lamb shanks on all sides (about 8 mins or so). Remove the lamb shanks and set aside.
Next, add the onions, celery and carrots and rosemary. Saute for 5-7 minutes on medium-high, or until the vegetables gain some color. Add red wine and scrape the bottom. Reduce the wine by half.
Add the broth, tomatoes and remaining spices. Return lamb shanks back to the pot; press down to submerge. Boil for 3 plus hours.
Serve the lamb shanks over orzo with roasted carrots.