Name: Braised Lamb Shanks
Yield: 4
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 -

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Ingredients for - Braised Lamb Shanks

1. 4 lamb shanks (about 3 1/2 pounds) -

2. 1/4 tsp. salt -

3. 1/4 tsp. Freshly ground pepper -

4. 2 tbsp. vegetable oil -

5. 1 large onion -

6. 2 carrots -

7. 1 stalk celery -

8. 3 clove garlic -

9. 1 1/2 c. red wine -

10. 1/4 c. red wine vinegar -

11. 1 1/2 qt. reduced-sodium chicken broth -

12. 1 bay leaf -

13. 1 small Fresh rosemary sprig -

14. 3 fresh thyme sprigs -

How to cook deliciously - Braised Lamb Shanks

1. Stage

Preheat oven to 350 degrees. Season lamb with salt and pepper. Heat oil in a large ovenproof casserole over medium-high heat.

2. Stage

Add lamb and cook until browned on all sides, 6 minutes. Remove from pan and set aside. Reduce heat to medium.

3. Stage

Add 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.

4. Stage

Add 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.

5. Stage

Remove 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.

6. Stage

Return lamb to the reduced braising liquid and keep warm until serving. To serve, spoon sauce over lamb.