Lamb Shanks Braised In Red

Total Time: 2 hrs 5 mins Preparation Time: 5 mins Cook Time: 2 hrs

Ingredients

• 6 lamb shanks
• water
• 1/4 cup celery top (leaves and tender side stems)
• 3 sprigs parsley (i use italian flat leaf)
• 1/4 teaspoon ground thyme
• 1 bay leaf
• 1 garlic clove, peeled and halved
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 3/4 cup flour, seasoned with salt and pepper
• 1/2 teaspoon dried tarragon
• 1 teaspoon dried summer savory
• 1 1/2 cups red table
• 1/2 cup canola oil

Recipe

• 1 preheat the oven to 375°f put the shanks in a large pot and add just enough water to cover the shanks. season with celery tops, parsley, thyme, bay leaf, garlic, salt and pepper. cover and simmer on the stovetop for 1 hour. remove the shanks from the broth; strain the broth and reserve. roll shanks in seasoned flour (dumping the flour, tarragon and savory into a large bag, shaking to meld then adding the shanks, one at a time works well). mix the and oil together and pour over meat. bake in the preheated oven for 1 hour or until crisply browned. turn occasionally and baste frequently with the /oil mixture. make gravy from the leftover flour, the pan drippings and the reserved broth.