Braised Lamb Shanks

Servings: 6
6 lamb shanks
olive oil

1c diced yellow onions
1c diced carrots
1c diced celery
1/6 c chopped garlic
1/4 can tomatoes with juices
1 c Merryvale Cabernet Sauvignon
1/2 gal chicken stock, heated

Sachet of:
Bay leaves, peppercorns, thyme and rosemary

Trim the bone end of the lamb shanks and season generously with salt & pepper. Brown in a sauté pan over medium heat in the olive oil. Place shanks into a 4” deep hotel pan, and deglaze the sauté pan with some of the red wine, pour over the shanks. Sauté the onions, carrots and celery until soft, add the garlic and cook for 3 more minutes. Deglaze with the rest of the red wine and add to the shanks. Add the hot chicken stock and the sachet; cover with foil and cook for approximately 1-½ hours at 350°. Make sure that you check that the meat does not over cook and fall off the bone. Remove the shanks and the sachet from the hot liquid; skim the fat from the top of the liquid and purée. Reduce until the proper consistency is achieved. Cool the sauce and store the shanks in the sauce. Serve with some of the sauce. *A nice change of pace is to substitute roasted garlic for the chopped garlic (increasing the amount) and adding crisp cooked pancetta to the braising liquid.
Served With: