2 lamb shanks
salt and pepper to taste
1 onion, sliced
1 carrot, sliced
1 stock celery, sliced
1 cup beef stock
2 cloves garlic
1 cup red wine or the non-alcoholic version
2 bay leaves
2 tablespoons blonde roux (or melt 1 tablespoon butter in a small saucepan, add 2 tablespoons flour, cook and stir for 2 minutes)
Season the lamb shanks with salt and pepper and sear for 2 minutes in a very hot pan.
Place the lamb shanks in an oven-proof baking dish. Add the onion, carrot, celery, beef stock, garlic, bay leaves, and wine. Bake for 2 hours at 325 degrees, or until done.
Remove the lamb from the baking dish. Strain the liquid into a saucepan and cook over medium heat until reduced by one-half. Add the roux and mix together well.
Serve the shanks over mashed potatoes or polenta and spoon the sauce over the top.
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