Ingredients
4 lamb shanks (about 3 1/2 pounds)
1/4 tsp. salt
1/4 tsp. Freshly ground pepper
2 tbsp. vegetable oil
1 large onion
2 carrots
1 stalk celery
3 clove garlic
1 1/2 c. red wine
1/4 c. red wine vinegar
1 1/2 qt. reduced-sodium chicken broth
1 bay leaf
1 small Fresh rosemary sprig
3 fresh thyme sprigs
Preparation
Step 1Preheat oven to 350 degrees. Season lamb with salt and pepper. Heat oil in a large ovenproof casserole over medium-high heat.Step 2Add lamb and cook until browned on all sides, 6 minutes. Remove from pan and set aside. Reduce heat to medium.Step 3Add onion, carrots, celery, and garlic to casserole; cook until golden, about 10 minutes. Increase heat to high. Add red wine and vinegar. Bring to a boil over medium-high heat and cook until reduced by two thirds, about 5 minutes.Step 4Add broth and lamb to casserole; bring to a boil, then reduce to simmer (2 to 3 minutes). Meanwhile, tie together bay leaf, rosemary, and thyme with kitchen string; add to casserole. Cover and bake 1 to 1 1/4 hours, or until lamb is tender.Step 5Remove lamb from casserole. Strain out vegetables and discard them, saving the liquid. Return liquid to casserole, bring to a boil over medium-high heat, and cook until reduced to 1 to 1 1/2 cups, about 20 minutes.Step 6Return lamb to the reduced braising liquid and keep warm until serving. To serve, spoon sauce over lamb.
