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1
Preheat the oven to 350F.
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2
Dredge the lamb shanks in flour. Warm a third of the olive oil in a skillet and brown the shanks on all sides.
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3
In another ovenproof pan, melt the butter with another third of the olive oil over medium-low heat. Add the celery, carrot, and onion and saute for about 20 minutes over medium-low heat. Add the shanks and season with salt and pepper. Pour the wine over the meat and cook until evaporated, about 10 minutes. Add the vegetable stock and the herb sachet. Cover and braise in the oven for about 11/2 hours. Check periodically to make sure the sauce covers the meat at all times (add some vegetable stock if necessary).
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4
Meanwhile, heat the rest of the olive oil in a skillet. Add the red onion and saute until translucent, about 4 minutes. Add the bell peppers, season with salt, and cook over medium heat for 5 minutes. Remove from the heat and cover to keep warm.
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5
After the shanks have been cooking for 11/2 hours, add the cauliflower and sauteed peppers and onions to the pot, stir well, and return to the oven, uncovered, for 15 more minutes. Place 1 shank on each of 4 dinner plates, top with some sauce and vegetables, and serve.
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6
VINO
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7
This lamb dish demands a great reserve Brunello di Montalcino.
