Braised Lamb Shanks

Submitted by TwoOtta3

Ingredients:

4   Lamb shanks, external fat trimmed
     Salt and freshly ground pepper to taste
2   tbs of olive oil
2   yellow onions, diced
2   celery talks, diced
2   carrots, diced
2   cups of a full-bodied red wine
1   cup of beef stock
1   tbs of dried rosemary
3   garlic cloves, crushed (More if your me)
1   bay leaf

                                                            Cooking Instructions:

Preheat oven to 350 Degs. Season lamb shanks with salt and pepper. In a large, deep sauté pan over medium-high heat, warm olive oil until nearly smoking. Working in batches if need be, brown the shanks on all sides, should take about 5 mins. Total.

Transfer the shanks to a platter. Add onions, celery and carrots to the pan and cook, stirring occasionally, until the vegetables are golden and translucent., bout 3-5 mins. And return to medium-high heat. Bring to a simmer, stirring to scrape up any browned bits from the pan bottom . Add stock, rosemary, garlic, bayleaf and shanks to the pan and bring to a boil. Cover pan and transfer to the oven and cook until the meat is almost falling off the bone, about 2 hours. Using tongs, transfer the shanks to a large serving bowl. Remove the bay leaf from the cooking liquid. Using a blender or stick blender, puree the liquids and solids until smooth. Season sauce with salt and pepper. Pour some of the sauce over the shanks and pass the rest alongside.