Lamb Shanks Braised In Red Wine

1. 1

   Trim any excess fat from the shanks, then generously season the shanks with salt and pepper. Heat a thin layer of oil in a large, heavy Dutch oven over medium to medium-high heat. Working in batches, dredge half the shanks in the flour or coat them with the flour using a plastic or paper bag; shake off excess.

2. 2

   When the oil shimmers, add the shanks in batches; do not crowd the pan. Cook until browned on all sides, about 10 minutes; remove from the pot and set aside. Repeat with the remaining shanks.

3. 3

   Pour out any excess fat. Remove any burned bits, but leave browned bits - the fond - in the pan to add flavor. Return the pot to the heat and add another light coating of oil. Add the onions, celery and carrot; cook until the vegetables start to soften and brown, about 8 minutes, adding the garlic toward the end.

4. 4

   Remove the vegetables from the pot, add the wine and simmer until reduced by about half, stirring to incorporate any browned particles. Return the vegetables to the pot, then add the shanks. Pour in enough broth to cover the shanks at least 1/3 of the way. Add the thyme, bay leaves and peppercorns.

5. 5

   Bring to a low simmer, and cover; you may have to adjust the heat level a few times to keep it at a low simmer. Cook for 1 hour.

6. 6

   Turn the shanks over, re-cover the pot and continue to braise until the meat is fork-tender, 1-1 1/2 hours more.

7. 7

   You can also braise this in the oven, which provides more even heat than the stove. Place the oven rack in the lower third of the oven, and preheat the oven to 325u00b0-350u00b0. Bring the pot to a simmer on the stove, cover and place in the oven for 2-2 1/2 hours, turning once. Check every so often and adjust the heat level as needed.

8. 8

   Remove the shanks; set aside. Skim off the fat from the braising liquid, then strain the liquid into a medium pot; discard the solids. Place the pot on the stove, bring to a boil and reduce the sauce to achieve the desired flavor. Season with salt and pepper, if needed.

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