Braised Lamb Shanks With Rosemary

• 4 lamb shanks, fat trimmed
• salt and pepper
• 2 tablespoons olive oil
• 2 yellow onions, diced
• 2 celery ribs, diced
• 2 carrots, diced
• 2 cups full-bodied red wine
• 1 cup beef stock
• 1 tablespoon dried rosemary
• 3 garlic cloves, crushed
• 1 bay leaf

1. Preheat oven to 350u0b0F.
2. Season the lamb shanks with salt and pepper. In a large, deep pan (I like to use my Le Creuset dutch oven) over a medium-high flame, warm the olive oil and then brown the shanks on all sides, about 5 minutes in all.
3. Transfer the shanks to a dish.
4. Add the onions, carrots, and celery to the pan and cook until onions are translucent.
5. Add the wine to the pan, and bring to a simmer, stirring up any bits off the bottom.
6. Add the stock, rosemary, garlic, bay leaf and shanks to the pan and bring to a boil.
7. Place the lid on the pan, and put it in the preheated oven. Cook about 2 hours. Serve with mashed potatoes or rice and a nice salad.

lamb shanks, salt, olive oil, yellow onions, celery, carrots, fullbodied red wine, beef stock, rosemary, garlic, bay leaf

Taken from www.food.com/recipe/braised-lamb-shanks-with-rosemary-114467 (may not work)