10-Hour Braised Lamb Recipe

Ingredients

• 2 large carrots, peeled and chopped
• 1 large white onion, chopped
• 2 ribs celery, chopped
• 1 lamb neck, about 1 ½ pounds or 1 ½ pounds lamb shank
• 2 ½ teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 3 cups Pinot Noir or other light red wine
• + 1 more ingredients
• • 3 cups Vegetable Stock, or low-sodium, store-bought vegetable broth, heated

1. Preheat oven to 250 degrees. 2. Place carrots, onion, and celery in an even layer in a roasting pan. Season lamb with 2 teaspoons salt and pepper. Set lamb on top of vegetables. Transfer to oven and cook for 6 hours. 3. After about 5 1/2 hours of cooking, place Pinot Noir in a medium saucepa...

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