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A recipe from Nancy’s dad. Nancy makes it with short ribs instead. Yum.

INGREDIENTS

6 LAMB SHANKS
1 TBL CANOLA OIL
2 MEDIUM ONIONS-SLICED THICK
3 MEDIUM CARROTS-CUT IN PIECES
2 CELERY STALKS-CUT IN 2″ pieces
4 GARLIC CLOVES
2 TBS TOMATO PASTS
1 TBL HERBS DE PROVENCE
2 CUPS DRY RED WINE
3 CUPS CHICKEN STOCK (I USED BEEF STOCK)

INSTRUCTIONS

1. HEAT OVEN TO 350. SPRINKLE SHANKS WITH SALT. HEAT OIL IN A LARGE
NON-REACTIVE SAUTE PAN OVER MED-HIGH HEAT. ADD SHANKS TO PAN,
IN BATCHES UNTIL BROWNED ON ALL SIDES, 5-7 MINUTES. TRANSFER
SHANKS TO A PLATE AS THEY BROWN.

2. DRAIN ALL BUT 2 TABLESPOONS OF FAT FROM PAN; ADD ONIONS,
CARROTS, CELERY, GARLIC, TOMATO PASTE, 1 TSP HERBS DE PROVENCE
AND A LIGHT SPRINKLING OF SALT; SAUTE VEGETABLES TO SOFTEN
SLIGHTLY, 3 – 4 MINUTES. ADD WINE, THEN STOCK, STIRRING WITH
WOODEN SPOON TO LOOSEN BROWNED BITS FROM BOTTOM OF PAN.
BRING LIQUID TO SIMMER, TRANSFER VEGETABLES AND LIQUID TO DEEP
BRAISING PAN LARGE ENOUGHT TO HOLD SHANKS IN A SINGLE LAYER.
ADD SHANKS, SEASON WITH SALE AND PEPPER, AND REMAINING 2
TEASPOONS HERBS DE PROVENCE.

3. COVER PAN AND TRANSFER TO OVEN, BRAISE SHANKS FOR 1-1/2 HRS.
UNCOVER AND CONTINUE BRAISING UNTIL SHANK TOPS ARE BROWNED,
ABOUT 30 MINUTES. TURN SHANKS AND BRAISE UNTIL OTHER SIDE IS
BROWNED AND SHANKS ARE FALL-OFF-THE-BONE TENDER

4. REMOVE PAN FROM OVEN, LET SHANKS REST FOR AT LEAST 15 MINUTES.
ROMOVE SHANKS FROM PAN, SKIM EXCESS FAT FROM BRAISING LIQUID
AND ADJUST SEASONINGS. SPOON BRAISING LIQUID OVER SHANKS AND
SERVE

Tags: braise, lamb, shanks