Thyme and Lemon Braised Lamb Shanks with Red Wine and Mushrooms

Method

1. Toss thyme into the braising liquid. Drizzle lemon juice over the lamb before serving.
2. Heat oil in a pot over medium heat.
3. Brown lamb shanks on all sides.
4. Add onion, garlic, and tomato paste, sauté 2 minutes.
5. Pour in wine, add mushrooms, thyme, salt, and pepper.
6. Simmer 1.5 hours until meat is tender.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.