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Braised Lamb Shanks

Yields1 Serving

 all-purpose flour
 salt and pepper
 6 lamb shanks, trimmed of any excess fat
 canola or olive oil
 2 onions, chopped
 2 stalks celery, chopped or thinly sliced
 2 carrots, peeled and chopped
 4-5 cloves garlic, crushed or left whole
 1 small can tomato paste
 1 Tbsp. chopped fresh rosemary and/or thyme
 1 bay leaf
 2 cups dry red wine
 1/4 cup red or white wine vinegar
 1 tsp. sugar
 3 cups chicken or beef stock, or some of each

Season the flour with salt and pepper, and toss the lamb shanks in it to coat them well. Heat half the oil in a large skillet set over medium-high heat and brown the lamb on all sides, working in batches so the pan isn’t crowded. As you brown the shanks, place them in a roasting pan. Preheat the oven to 325°F.


Add the remaining oil to the skillet and sauté the onions, celery, and carrots for about 10 minutes, until soft. Add the garlic, tomato paste, rosemary, bay leaf, and pepper and cook for another 2-3 minutes.


Add the wine, vinegar, and sugar and bring to a simmer. Add the stock and bring it to a boil. Pour over the lamb shanks in the roasting pan and cover tightly with a lid or with foil.


Bake for an hour, then remove the lid and cook for another 2-2 1/2 hours, turning the lamb shanks every half hour or so, until the meat is fall-off-the-bone tender.


Remove the lamb from the sauce and strain as much fat from it as you can. If you like, strain out the vegetables and purée them in a blender or food processor, then return the purée to the pot to thicken the sauce. Season with salt and pepper. Serve the lamb shanks topped with the sauce, with mashed potatoes or creamy risotto