Lamb Shanks En Daube

• 2 Tbsp. olive oil
• 1 large onion, chopped
• 1 carrot, chopped
• 4 lamb shanks (about 3 lb.)
• 1 c. beef or chicken stock
• 3/4 c. dry red wine
• 1 tsp. salt
• 1/2 tsp. thyme
• 2 cloves garlic, minced
• 3 strips orange peel
• 1 c. cherry tomatoes, halved
• 2 Tbsp. chopped parsley

1. Heat oil in Dutch oven.
2. Saute onion and carrot until limp. Push to sides of pan.
3. Add shanks and brown on all sides.
4. Stir in stock, wine, salt, thyme, garlic and orange peel.
5. Cover and cook in 325u0b0 oven for 2 hours or until shanks are tender.
6. Remove to platter and keep warm.
7. Over direct heat, boil down pan juices until slightly reduced.
8. Skim fat.
9. Add tomatoes and spoon sauce over shanks.
10. Sprinkle with parsley.
11. Serves 4.

olive oil, onion, carrot, lamb shanks, beef, red wine, salt, thyme, garlic, cherry tomatoes, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430981 (may not work)