Lamb Shanks with Red Wine Sauce

By dorchuk

Ingredients

• 2 T olive oil
• 4 lamb shanks, about 12 oz each
• salt and pepper
• 4 cloves garlic
• 1 each medium spanish onion, large carrot, large stalk celery, chopped
• 1 C dry red wine
• 3 C chicken stock or broth
• 1 Can plum tomatoes, drained and chopped
• 8 sprigs fresh thyme
• Honey to taste
• 1/4 C chopped parsley

Preparation

Step 1

Preheat oven to 325 degrees
Heat the oil in Dutch oven on high until it shimmers. Pat lamb shanks dry with paper towels. Season with salt and pepper; brown on both sides, 4 minutes per side
Remove meat to a platter
Reduce heat to low and cook garlic until slightly soft, 10 minutes. Remove garlic to the plate with the meat. Increase heat to high and add onion, carrot and celery to the pan and cook until soft and brown 8 minutes. Add red wine and cook until almost completely reduced. Add chicken stock, tomatoes and thyme. Bring to a boil; season with salt and pepper
Return the meat and the garlic cloves. Cover and transfer to the oven. Cook until meat is tender 1 1/2 to 2 hours. Remove meat to a bowl; then tent with foil
Strain sauce through a mesh strainer and return liquid to pan. Cook over high heat until slightly reduced, 10 minutes. Season to taste with honey, salt and pepper and stir in parsley.