Vic and Mick's Lamb Shanks

There used to be a restaurant in downtown Seattle called Rosellini's. It was run by 2 brothers - Vic and Mick. We had this lamb there one day and begged for the recipe because we loved it. It's still my favorite way to prepare lamb shanks.

• Ready In: 2 hrs 45 mins
• Serves: 2

Ingredients

• 2  lbs lamb shanks
• 2  tablespoons olive oil
• 1  tablespoon oregano
• 1  tablespoon basil
• 2  small carrots, diced
• 2  stalks celery, diced
• 4  cups Burgundy wine

Directions

1. Preheat oven to 325ºF to cook the shanks for 1 1/2 hours or 300ºF to cook for 2 1/2 hours.
2. Brown shanks in olive oil.
3. Place in roasting pan.
4. Add the rest of the ingredients.
5. Add burgundy to about 1-inch deep.
6. Cover; roast according to the oven temps above.
7. Remove the shanks and keep warm.
8. Reduce drippings for sauce.