Lamb Shanks

By Cyndi645

Ingredients

• 4 lamb shanks (external fat
• trimmed)
• salt/pepper
• 2 T olive oil
• 2 yellow onions (diced)
• 2 celery stalks (diced)
• 2 carrots (diced)
• 2 c red wine
• 1 c beef stock
• 1 T dried rosemary
• 3 garlic cloves (crushed)
• 1 whole bay leaf

Preparation

Step 1

Preheat oven to 350 degrees.

Season lamb shanks with salt/pepper. In large braising pan saute pan over medium high heat until the oil is almost smoking. Brown on all sides for about 5 minutes. Transfer to platter. Add vegetables and cook stirring occasionally till golden and translucent (3-5 minutes.) Remove from heat and add wine. Return to medium high heat. Simmer and add stock, rosemary, spices and bring to a boil. Place top on braiser and cook until almost falling off the bone, about 2 hours. Transfer meat to platter. Remove and discard bayleaf. Using a blender puree liquids and solids until smooth or you can leave as is. Season with salt/pepper. Pour sauce over shanks and serve the remainder in gravy boat.