Braised Lamb Shanks

This recipe comes from a high end golf course chef. Super tasty! I make this in my crock pot after cooking all the veggies.

• Ready In: 19 hrs
• Serves: 6-8

Ingredients

• 4 -5  lbs lamb shanks
•  salt
•  pepper
• 1⁄4 cup olive oil
• 1⁄4 cup  whole garlic clove
• 6  ounces  chopped onions
• 6  ounces  chopped celery
• 1  cup  cabernet sauvignon wine
• 4  sprigs fresh parsley
• 4  sprigs fresh thyme
• 1  bay leaf
• 1  teaspoon whole black peppercorn
• 3  quarts  beef stock

Directions

1. Season lamb shanks with salt and pepper. Heat olive oil in a skillet over medium high heat and brown shanks well. Add garlic, onion and celery – cook until garlic begins to brown. Add cabernet, herbs and beef stock. Bring to a simmer. Simmer very low for 3-4 hours or until meat is fork tender.
2. Remove shanks for liquid. Strain and degrease cooking liquid. Reduce as desired but I suggest a syrupy consistency. Serve with the shanks.