Braised Lamb Shanks With Rosemary

By JenInCA on March 28, 2005

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Ingredients

    1. 4 lamb shanks, fat trimmed
    2. salt and pepper
    3. 2 tablespoons olive oil
    4. 2 yellow onions, diced
    5. 2 celery ribs, diced
    6. 2 carrots, diced
    7. 2 cups full-bodied red wine
    8. 1 cup beef stock
    9. 1 tablespoon dried rosemary
    10. 3 garlic cloves, crushed
    11. 1 bay leaf

Directions

  1. Preheat oven to 350ºF.
  2. Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
  3. Transfer the shanks to a dish.
  4. Add the onions, carrots, and celery to the pan and cook until onions are translucent.
  5. Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
  6. Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
  7. Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.
 
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