Braised Lamb Shanks

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. 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. 2

   Remove shanks for liquid. Strain and degrease cooking liquid. Reduce as desired but I suggest a syrupy consistency. Serve with the shanks.