Slow-Roasted Lamb Shanks With Caramelized Onion

• 1 tbsp olive oil
• 8 None French-trimmed lamb shanks (about 2 1/2 lbs)
• 1 tbsp granulated sugar
• 1 1/2 cups dry red wine
• 2 cups beef stock
• 3 cloves garlic, crushed
• 2 tbsp butter
• 1 small onion, finely chopped
• 1 stick celery, trimmed and finely chopped
• 1 tbsp flour
• 1 tbsp tomato paste
• 1 tbsp coarsely chopped fresh rosemary
• None None FOR THE CARAMELIZED ONION
• 3 tbsp butter
• 2 None red onions, thinly sliced
• 1/4 cup packed brown sugar
• 1/4 cup raspberry vinegar

1. Preheat the oven to 300u0b0F.
2. Heat the oil in a Dutch oven on medium-high heat. Cook the shanks until browned all over. Stir in the sugar, wine, stock and garlic and bring to a boil. Cover and cook in the oven, for about 4 hours, turning shanks twice during cooking.
3. Meanwhile, for the caramelized onion, melt the butter in a large saucepan on medium heat. Cook the onion, stirring, for about 15 mins or until browned and soft. Stir in the brown sugar and vinegar and cook, stirring, for about 15 mins or until the onion is caramelized.
4. Remove the lamb from the pan and cover to keep warm. Pour the pan juices into a large bowl. Return the pan to the heat and melt the butter. Cook the onion and celery, stirring, until the celery is just tender. Stir in the flour and cook, stirring, for 2 mins.
5. Add the reserved pan juices, tomato paste and rosemary and bring to a boil. Reduce heat to low; simmer, uncovered, stirring until it boils and thickens. Strain the sauce into a bowl.
6. Serve the lamb with the sauce and caramelized onion. Accompany with pureed white beans, if desired.

olive oil, lamb, sugar, red wine, beef stock, garlic, butter, onion, celery, flour, tomato, fresh rosemary, caramelized onion, butter, red onions, brown sugar, raspberry vinegar

Taken from recipes-plus.com/api/v2.0/recipes/32962 (may not work)