Braised Lamb Shanks

Name: Braised Lamb Shanks
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 6
Ingredients: 6 lamb shanks, trimmed; 1/4 cup vegetable oil; 2 onions, diced; 2 stalks celery, diced; 2 carrots, peeled and diced; 4 garlic cloves, minced; 1 cup dry red wine; 1 cup canned tomatoes with juices; 6 cups beef stock; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 bay leaves; 2 tbs fresh parsley; kosher salt and fresh cracked black pepper to taste

Ingredients

6 lamb shanks, trimmed
1/4 cup vegetable oil
2 onions, diced
2 stalks celery, diced
2 carrots, peeled and diced
4 garlic cloves, minced
1 cup dry red wine
1 cup canned tomatoes with juices
6 cups beef stock
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
2 tbs fresh parsley
kosher salt and fresh cracked black pepper to taste

These lamb shanks are seasoned with red wine, rosemary and thyme and are falling off the bone tender.

Preheat oven to 400 degrees.
Season shanks with salt and pepper.
In a dutch oven over medium high heat add the oil and brown the shanks on all sides. About 10 minutes.
Transfer shanks to a platter and pour off fat.
Add onions, celery and carrot to the same pot.
Add the garlic and saute for 2 minutes.
Add the wine and simmer for another 5 minutes.
Add the tomatoes with juices, stock, rosemary and thyme, bay leaf and shanks and bring to a boil.
Cover pan and place in the oven. Cook for about 2 hours.
Transfer lamb shanks to a serving platter.
Discard bay leaves and skim any fat off of sauce.
Place sauce in a blender and puree until smooth.
Pour sauce over shanks and garnish with parsley.