Osso Buco Lamb with Sun-dried Tomatoes

Preheat the oven to 325 F.

Thoroughly pat dry the lamb steaks. Generously sprinkle with salt and pepper.

In a Dutch oven or large, heavy-bottomed pot, heat the olive oil over medium-high heat. When shimmering, add the lamb steaks and sear, without disturbing, for about five minutes on each side, until nicely browned. Remove steaks and set aside.

Reduce heat to medium-low. Add the onions and sauté for about two minutes. Add the carrots and sauté for about 5 minutes more, stirring. Add the garlic and the sun-dried tomatoes, stir again.

Next, deglaze the pot with the red wine. Add the wine and scrape the bottom with a wooden spoon to dislodge any delicious crisped bits on the bottom. Add the chicken stock and stir.

Return the lamb steaks to the pot, nestle the sprigs of rosemary and thyme within, and cover.

Transfer to the oven and cook for about 2 hours, until the meat is very tender. Check on it halfway through, flipping the steaks, add more stock if needed.

Serve over mash potatoes or rice with the vegetables around the meat.