Lamb shanks braised in red wine with herbes de provence - Astray Recipes
1. Heat oven to 350ø. Sprinkle shanks with salt. Heat oil in large, nonreactive saut‚ pan over medium-high heat. Add shanks to pan in batches if necessary to av
Ingredients
- 6 Lamb shanks (3/4 to 1 lb ea) trimmed of excess fat and fell
- Salt: 1 tablespoon
- Canola oil: 2 mediums
- Onions, sliced thick: 3 mediums
- Carrots; peeled cut crosswise in 2" pieces: 2
- Celery ribs cut crosswise in 2" pieces: 2
- Garlic cloves; minced: 4
- Tomato paste: 2 tablespoons
- Herbes de Provence: 1 tablespoon
- 2 cups Dry red wine
- 3 cups Chicken stock
- Ground black pepper
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