Wine-Braised Lamb Shanks with Herbes de Provence

Ingredients

• 5 tablespoons olive oil
• All purpose flour
• 6 large lamb shanks (12 to 14 ounces each)
• 1 ¼ pounds slender carrots
• ½ cup parsley
• 2 ²/₃ cups dry red wine
• ¼ ounce dried porcini mushrooms
• + 4 more ingredients
• • 1 ½ tablespoons dried herbes de Provence
  • 2 large leeks
  • 6 large garlic cloves
  • 1 cup canned crushed tomatoes with added puree

Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl. Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. A...

View full recipe at Epicurious