Lamb Shanks With Mint Pesto

• For the lamb shanks and au jus:
• 4 small/medium lamb shanks, about 3 or 4 pounds
• 1/4 cup vegetable oil
• 3 celery stalks, roughly chopped
• 2 large carrots, roughly chopped
• 1 large onion, roughly chopped
• 4 anchovy filets
• 1/2 cup tomato paste
• 2 teaspoons fresh ground black pepper
• 2 teaspoon coriander
• 2 teaspoons paprika
• 3 cups red wine (I used Cabernet sauvignon)
• 1 cup beef stock
• 3 bay leaves
• 1 whole head of garlic, cut in half
• For the pesto:
• 1 cup fresh basil
• 1 cup fresh mint
• 1/3 cup parmesan
• 1/4-1/3 cup shelled pistashios
• 3 cloves garlic
• salt and pepper
• 1/2 cup olive oil

1. For the shanks:
2. Preheat oven to 350 degrees
3. Using a sharp knife, remove about 1 inch of meat from the top of the bone (this is optional, it gives the meat a neat look after cooking)
4. Remove as much outer membrane as possible from the meat.
5. Heat the oil in a hot dutch oven or heavy bottomed (oven safe) pot.
6. Brown the shanks on all sides, working in batches.
7. Remove the meat and drain all but 3 tablespoons of fat. Add the vegetables and anchovies.
8. Cook the vegetables until slightly browned and beginning to soften, about 5 minutes
9. Add tomato paste and spices, allow to cook a little. About 30 seconds.
10. Add wine, broth, bay leaves and meat.
11. Cover and cook in oven 1hr
12. Remove lid, turn the shanks and bake 2-3 more hours uncovered, turning shanks every hour.
13. Remove the shanks, strain the vegetables and spoon off some of the fat in the au jus.
14. For the pesto:
15. Add all ingredients but the olive oil to a small food processor or blender, pulse until mixed a bit, then slowly add olive oil and continue to pulse until the desired consistancy is reached.
16. Serve meat with pesto and grilled polenta.

lamb shanks, vegetable oil, celery stalks, carrots, onion, anchovy filets, tomato paste, fresh ground black pepper, coriander, paprika, red wine, beef stock, bay leaves, head of garlic, pesto, fresh basil, fresh mint, parmesan, pistashios, garlic, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/lamb-shanks-with-mint-pesto-52874661 (may not work)