Braised Lamb Shanks

2 lamb shanks appox 2 lbs
2 tbsp Light Olive Oil
1 can tomatoes
1 large onion cut into 8ths
3 stalks celery chopped
2 carrots chopped in large chunks
4 large mushrooms
1 sprig fresh rosemary or 1 tbsp dried (if using fresh, strip leaves from stalk)
2 cloves garlic, sliced or chopped
1 cube beef bouilon
1 tbsp Herbs de Province
1/2 bottle red wine

in a large skillet brown lamb shanks on all sides in olive oil, including top. Remove shanks to large stock pot. Lightly saute vegetables in drippings, then transfer to stock pot. Add tomatoes, garlic, bouillon and herbs to stock pot. Deglaze skillet with wine, be sure to get all the bits of vegetable and meat, then pour into stock pot. Bring all back to a boil, then lower to simmer. Cook approx 2-2.5 hours until lamb is very tender, almost to the point of falling off bone.
Transfer lamb and vegetables to pan in warm oven, leaving liquid in stock pot. Raise heat under stock pot to high. Reduce until thickened, approx 15 minutes. Plate 1/2 of each shank with 1/4 of the vegetables, and pour reduction over top.
Serve as is, with crusty bread, ,mashed potatoes, or rice.

Number of Servings: 4

Recipe submitted by SparkPeople user KASHMIR.