Braised Lamb Shanks Recipe | Sycamore Inn

Ingredients

• Four tablespoons vegetable oil
• Six each 18 to 20 ounce frenched lamb shanks
• Half teaspoon salt
• Half teaspoon black pepper
• Half cup all-purpose flour
• Two medium yellow onions, peeled, cored and cut in 1/2-inch dice
• Four carrots, peeled and cut in 1/2-inch dice
• Seven stalks celery, leaves discarded, cut in 1/2-inch dice
• One 14.5-ounce can whole peeled tomatoes
• Three Roma tomatoes, cut in approximately 1/2 inch-thick slices
• Half of one orange, peeled and cut in approximately 1/2 inch-thick slices
• One bay leaf
• Two tablespoons dry oregano
• One tablespoon dry basil
• One teaspoon dry rosemary
• Two tablespoons paprika
• One quart (four cups) red wine
• Half-cup dry white wine
• Three pints (six cups) beef stock or beef broth