Braised Lamb Shanks with Tomatoes & Red Wine

Braised Lamb Shanks with Tomatoes & Red Wine
Serves 6

2 Tblsp olive oil
6 lamb shanks
4 cloves garlic, minced
1 small onion, chopped
1 rib celery, chopped
1 carrot, peeled and chopped
handful of chopped fresh rosemary
1 cup red wine, Merlot or Zinfandel
1 (28 oz.) can chopped tomatoes
3 Tblsp tomato paste
3 cups water
salt & freshly ground black pepper

Preheat oven to 325 degrees F.

In a large Dutch oven, heat the olive oil over medium-high heat. Season the shanks with salt and pepper and brown them all over. Set aside. In the same pan, adding additional oil if necessary, reduce the heat and sautÈ the garlic, onion, celery, carrot and rosemary until tender, about 10-15 minutes. Add the wine, scraping up any browned bits stuck to the bottom.

Add the tomatoes, tomato paste and water. Season with salt and pepper and place the shanks in the tomato mixture. Cover with a lid and cook in the oven for 2 1/2 to 3 hours or until the shanks are falling off the bone tender.

To finish, remove the shanks from the tomato mixture and keep them warm. Using a ladle, remove any oil on the surface of the cooking liquid. Taste for seasoning and return the shanks to the pot. Keep warm until service.

Complementary Wines: Cabernet Sauvignon, Chateauneuf-du-Pape, Merlot, Zinfandel

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