lamb-shanks-braised-in-red-wine A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 6 lamb shanks, about 1 1/4 pound each
• 3 teaspoons olive oil
• 2 teaspoons crushed black peppercorns
• 2 bay leaves
• 8 cups vegetable stock or chicken stock
• 3 cups dry red wine
• 2 heads garlic, halved crosswise
• 4 ribs celery, cut into large dice
• 4 carrots, cut into large dice
• 1 large onion, peeled and cut into small wedges
• 1 cup mushrooms, thickly sliced
• ROASTED GARLIC AND WHITE BEAN PUREE
• Makes about 3 cups
• 1 1/2 cups dry Great Northern beans
• 1 onion, cut into 1/4-inch dice
• 1 rib of celery, cut into 1/4-inch dice
• 1 carrot, cut into 1/4-inch dice
• 2 cloves of garlic (1 smashed and 1 minced) and 1 bay leaf
• 2 sprigs fresh thyme plus 1 teaspoon thyme leaves
• 6 cups chicken broth
• Coarse salt
• pepper