Braised Lamb Shanks

lamb shanks

Braised Lamb Shanks

2 Lamb Shanks
flour for coating meat
¼ cup olive oil
1 cup diced yellow onion
½ cup diced carrot
½ cup diced celery
8 whole garlic cloves
¼ cup chopped Italian parsley
3 Tablespoons chopped fresh oregano
1 Tablespoon Kosher salt
2 teaspoons coarse black pepper
4 oz tomato paste
1 cup red wine
Water or stock

For this dish use a heavy pan that will easily go from the stove top to the oven. A small dutch oven or deep sauté pan works well. Heat the pan to medium high heat with the olive oil. Coat the shanks lightly with flour and brown well on all sides. Remove the shanks from the pan and sauté the onion, carrot, celery and garlic cloves until they begin to brown. Add the parsley, oregano, salt and pepper. Sauté briefly to release the flavors of the herbs. Stir in the tomato paste and then the red wine. Return the shanks to the pan and add enough water or stock to bring the liquid level half way up the side of the shanks. Place the pan in a 325° oven. Braise the shanks until they are almost falling off the bone, about 2 hours. During the braising process turn the shanks over every 15 minutes to ensure even cooking. Serve with a little of the braising juice and vegetables over soft polenta or mashed potatoes.

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