6 Hour Braised Lamb Shanks

• 4 whole lamb shanks, about 1lb ea.
• seasoned flour
• 1/4 cup olive oil
• 1 cup chopped onion
• 2 cups quartered button mushrooms
• 5 whole garlic cloves
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 3 cups chicken stock or broth
• 1 cup tomato sauce
• 3/4 bottle (750 ml) red wine

Instructions

Preheat oven to 300 degrees. In a Dutch oven big enough to hold the shanks, heat olive oil. Dredge the shanks in seasoned flour, (salt, white pepper, garlic powder), and brown the lamb shanks on all sides, set aside and cover with foil. Saute the onions, carrots, mushrooms, celery, and garlic until the garlic just starts to brown. Add red wine, chicken stock, and tomato sauce. Return shanks to Dutch oven and place uncovered in the oven. Bake for approx. 6 hours, until the shanks are fork tender and almost falling off the bone, turning every 1 1/2 hours. As the shanks cook, the liquid in the pan will evaporate, reduce and become a wonderful sauce. If a thicker sauce is wanted, place finished shanks on a serving platter, and bring liquid to a boil on top of the stove until the desired consistency is reached. Season with salt and pepper. Return shanks to warm and serve.

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