Braised Lamb Shank w/herbs

By ngteller

Ingredients

• 6 Lamb Shanks
• 0.5 tsp kosher salt
• 0.5 tsp freshly ground pepper
• 2 tbsp EVOO
• 2 spanish onions (2 cups), chopped
• 3 large carrots (2 cups), peeled and cut into 1/4-in rounds
• 10 garlic cloves, minced
• 1 bottle red wine (Rhone if possible)
• 28-oz can crushed tomatoes, with juice
• 2 10.5 oz cans of beef stock
• 2 tsp rosemary
• 1 tsp herbes de provence

Preparation

Step 1

Season shanks with salt/pepper. Heat oil in heavy, large pot over medium-high heat. In batches, cook shanks until brown on both sides, about 4 minutes per side. Transfer shanks to a plate.

Add onions, carrots, and garlic to pot and saute until golden-brown, about 10 minutes. Stir in wine, tomatoes, and stock and let boil for 5 minutes. Add both herbs and lamb to sauce. Return to boil for 3 more minutes, then reduce heat to med-low. Cover and simmer on med-low until tender, about 2 hours.

Remove lamb, and simmer sauce about 20 minutes longer on med-low until thickened. Return lamb and simmer another 10 minutes.

Serve immediately.