Red wine braised lamb shanks

Ingredients

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

12 peppercorns

Preparation

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.