Red wine braised lamb shanks
Start-to-finish: 2 hours, 40 minutes. Serves 4
2 tablespoons extra-virgin olive oil
4 1-pound lamb shanks
Salt and freshly ground pepper
5 garlic cloves, peeled
4 medium carrots, sliced 1/4-inch thick
4 medium celery ribs, sliced 1/4-inch thick
1 large onion, coarsely chopped
1 bottle dry red wine
1 cup water
3 bay leaves
Heat oven to 325 F. In a large Dutch oven, heat olive oil to medium-high. Season lamb shanks with salt and pepper. Brown on 3 sides, about 4 minutes per side.
Add garlic, carrots, celery, onion and red wine and boil for 3 minutes. Add water and bring to a simmer. Add bay leaves and peppercorns. Cover tightly, transfer to oven and cook, turning once, for 1 1/2 hours, or until tender. Transfer lamb shanks to an ovenproof serving dish.
Using a fine strainer, strain the braising liquid into a medium saucepan, pressing on the solids. Boil the braising liquid over high heat until reduced to 1 1/2 cups, about 20 minutes.
Season sauce with salt and pepper and pour 1/2 cup over lamb shanks; keep reserved sauce warm. Cover lamb shanks with foil and reheat in the oven for about 10 minutes. Serve lamb shanks with reserved sauce.