Braised Lamb Shanks Recipe

Ingredients:

• 4 ea. 12 oz Lamb Shanks
• 1 C Celery, Medium Diced
• 1 C Carrots, Medium Diced
• 1 C Onions, Medium Diced
• 2 Garlic Cloves, Crushed
• 1 Shallot, Sliced
• 1 Sprig Rosemary
• 2 Sprigs Thyme
• ¼ C Tomato Paste
• 1 C of Pinot Noir
• 3 C Chicken Stock

Method:

1. In a large pan over medium heat, sear all of the sides of the lamb shanks until caramelized. This will add flavor and seal the juices.
2. Remove the shanks from the pan and place in a deep casserole dish.
3. Discard the old oil from the pan and add fresh oil.
4. Add the celery, onions, and carrots to the pan, and cook until browned and tender. Add the tomato paste, and stir to spread it over the vegetables. Cook for an additional five minutes.
5. Deglaze with the pinot noir, scraping the bottom of the pan as you do so.
6. Add the garlic, shallots and herbs, and let the wine reduce slightly.
7. Add the chicken stock and bring to a boil. Season with salt and black pepper to taste.
8. Pour over the shanks, cover with plastic wrap and foil, and cook in a conventional oven for 4 hours at 350 degrees.
9. Allow to cool slightly and gently remove the lamb shanks from the liquid. Puree the liquid until smooth and use as a sauce for the shanks.

Enjoy!