Braised Lamb Shank Serves 2 IngredientsAmount Lamb Shanks // 2 Each Onions, diced // 2 cups Carrots, diced // 2 cups Celery, diced // 2 cups Garlic, chopped // 3 cloves Dry Red Wine* // 1.5 L Kosher Salt // 1 cup Black pepper // 2 tablespoons Thyme // 2 teaspoons Rosemary // ? teaspoon Butter // 2 tablespoons Method of Preparation 1.Preheat oven to 400°F 2.Add red wine to a pot and reduce it down to about 3 cups 3.While the wine is reducing, mix the salt and pepper and completely cover the lamb shanks with it 4.Set lamb aside while you are chopping your vegetables 5.When the wine is reduced to 3 cups, pull it off the heat 6.Knock most of the salt off the lamb shanks a.You can leave some salt on, but just don’t over-do it 7.Using either a large dutch oven, or a braising pan brown the lamb shanks over medium high heat a.This is very important, as the better you brown it, the better the flavor will be 8.Remove the lamb to a and add the vegetables and thyme a.At this point, the lamb should have left some brown bits of “fond” on the bottom of the pan, this stuff is very important! Adjust the heat to avoid burning it! 9.When the vegetables are just starting to get soft, delgaze with some of the reduced wine 10.Add the lamb shanks back into the pan 11.Add the reduced wine to the pan a.The wine should reach about 2/3 of the way up the lamb shank. If it does not, add some water to the pan until it does 12.Bring the contents to a boil, cover, then place in oven 13.Cook for 2 ? hours 14.At 45 minutes intervals, use a ladle to dump some of the braising liquid over the lamb, and if you have to, add hot water to keep the braising liquid up 15.When after 2 ? hours, turn the oven off, remove the lamb to a pan, cover, and place back in the oven 16.Using a fine mesh strainer, strain the contents of the braising liquid into a pot 17.Add rosemary and reduce the resulting liquid by half 18.Remove from heat and finish with butter 19.Serve lamb shank over mashed potatoes with a drizzle of sauce *Substitutions 1.Burgundy is the preferred choice, but any dry red wine will do

I cooked some lamb shanks for Dennis, he had one yesterday and one today, the bone pulled out when I was serving, I cooked the lamb in red wine, a spoonful of red currant jelly, red onions, a couple of carrots, herbs, and pepper I thickened the gravy a little just before serving...as you can see Dennis loves his roast potatoes...