Braised Lamb Shanks

• 4 lamb shanks
• 1/3 cup vegetable oil flour
• 1 leek, sliced
• 1 carrot, chopped
• 1 head of garlic, cloves peeled
• 6 stalks of celery, sliced
• 1 onion, chopped
• 1 1/2 cups St. Clement Cabernet Sauvignon
• 4 cups chicken stock, preferably rich homemade
• 4 bay leaves
• ½ bunch thyme
• ½ bunch Italian flat leaf parsley
• 6 Tspb unsalted butter

Salt and pepper lamb shanks. Lightly sift flour over shanks. Heat oil in saute pan and brown lamb. Remove from pan. Add leek, carrot, garlic, celery and onion to pan and saute until browned. Add wine and cook until only about ¼ cup remains. Add chicken stock and bring to a boil. Return lamb shanks to pan and tuck bay leaves, thyme and parsley between shanks. Simmer until shanks are tender, 2-2 ½ hours. Remove shanks from liquid. Strain liquid to remove vegetables. Reduce to sauce consistency. Add butter 1 Tspb at a time. Remove meat from bones and warm gently in sauce.

Back to Braised Lamb Shanks