Ingredients
3 tablespoons olive oil
Salt and freshly ground black pepper
4 lamb shanks
2 stalks celery coarsely; chopped
2 carrots, coarsely; chopped
1 large onion coarsely; chopped
3/4 bottle red wine
4 cups chicken stock or water
Roasted Garlic; recipe follows
3-4 Bay leaves
Bunch of thyme & rosemary
1/2 can tomato paste
Preparation
Preheat oven to 350 degrees F.
Heat oil in a medium Dutch oven over high heat until smoking. Season the shanks on both sides with salt and pepper and sear until golden brown on all 5 sides (probably about 15-20 minutes). Remove shanks to a plate. Add the celery, carrots, and onions and cook until nicely caramelized. Add the tomato paste, cook down for a few minutes. Add the red wine and reduce by half. Add the chicken stock, the pulp from the roasted garlic, the thyme, bay leaves and rosemary and return the shanks; make sure they are well covered, add water if necessary. Bring to a boil on the stove, and then cover and bake in the oven for 2 hours or until tender. Remove shanks, strain sauce into a medium saucepan and reduce down to a thick sauce.
