Braised Lamb Shanks With Rosemary

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 lamb shanks, fat trimmed
• salt and pepper
• 2 tablespoons olive oil
• 2 yellow onions, diced
• 2 celery ribs, diced
• 2 carrots, diced
• 2 cups full-bodied red wine
• 1 cup beef stock
• 1 tablespoon dried rosemary
• 3 garlic cloves, crushed
• 1 bay leaf

Recipe

• 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.