Lamb Shanks

4 lamb shanks (approx 1 to 1 1/4 lb each)

4 large carrots, cut into large pieces

4 celery stalks, cut into large pieces

2 onions, coarsely chopped

6-8 cloves garlic, cut in half

1 bottle dry red wine (try Carmenere, a great Chilean wine)

4-6 cups low sodium beef stock or water (enough to nearly cover the shanks)

2-3 sprigs fresh rosemary & 10-12 sprigs fresh thyme, tied into a bundle with kitchen string

Olive oil (approx 2-3 tbsp, by the time you're done)

Kosher salt & pepper

Preheat oven to 400 degrees.

In a large dutch oven or deep-sided pan, bring 1-2 tbsp of olive oil to a high heat.

Liberally season lamb shanks with kosher salt & pepper & brown well on all sides.

TIP: Don't skip this step! This will add a ton of flavor and ensure the thin layer of fat & fell on the outside of the meat breaks down properly during cooking.

Once the shanks are browned, remove and arrange in a braising/roasting pan.

Add the carrots, celery, garlic and onions and cook until caramelized. Add additional olive oil if necessary.

TIP: For the most flavor, cook the veggies in the same pot that you browned the shanks in!

While the veggies are cooking, add 3/4 of the bottle of wine to a large saucepan. Stir in the tomato paste and add the bundle of fresh herbs. Reduce for 10-15min.

Once caramelized, add the veggies to the pan with the shanks. Deglaze the pan with the remainder of the wine.

Pour the braising liquid over the shanks and add the herbs.

Add water/stock until the shanks are nearly completely covered.

Cover with foil & cook for approx 2 hours until fork tender.

Serving Size: Makes 4-6 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JENNMANUEL.