Lamb Shanks Braised in Red Wine

Ingredients

• 1 large onion, peeled and cut into about 8 wedges
• 2 heads garlic, halved crosswise
• 1 cup thickly sliced mushrooms (about 4)
• 4 carrots, cut into large dice
• 8 cups homemade or low-salt canned chicken or vegetable stock
• 2 bay leaves
• 2 tsp. crushed black peppercorns
• + 6 more ingredients
• • 3 Tbs. olive oil
  • Salt and freshly ground black pepper
  • 6 lamb shanks, about 1-¼ lb. each
  • Five 3-inch sprigs fresh rosemary
  • 4 ribs celery, cut into large dice
  • 3 cups dry red wine (about 1 bottle)

Heat the oven to 425°F. Season the shanks with salt and pepper. In a large, high-sided ovenproof pot, heat the oil until barely smoking. Sear the shanks in batches on all sides until golden brown. Put all the shanks in the pot; add the peppercorns, bay leaves, stock, wine, garlic, celery, carrot...

View full recipe at Fine Cooking