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🐐@JohnCena
John, you epitomize one of my favorite quotes, "it's nice to be important, but it's more important to be nice".
Congratulations on your historic and extraordinary @wwe career, my triend.
Have fun, tear it down, and as always, "thank you for the house" 🥃
Tender Braised Lamb Shanks with Vegetables
Ingredients:
4 lamb shanks
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 large carrots, chopped
2 celery stalks, chopped
3 cups beef broth
1 can (14.5 oz) diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, for garnish
Directions:
Preheat your oven to 325°F (163°C).
Season the lamb shanks with salt and pepper.
Heat olive oil in a large ovenproof pot over medium-high heat. Brown the lamb shanks on all sides, then remove and set aside.
In the same pot, add the onion, garlic, carrots, and celery. Sauté until softened, about 5–7 minutes.
Pour in 1 cup of beef broth to deglaze the pot, scraping up any browned bits from the bottom.
Add the remaining beef broth, diced tomatoes, tomato paste, thyme, and rosemary. Stir well to combine.
Return the lamb shanks to the pot, making sure they are partially submerged in the sauce.
Cover and transfer to the oven. Braise for 2–2½ hours, or until the lamb is fork-tender and falling off the bone.