Braised Lamb And Potato Hash

• 3 tablespoons vegetable oil
• 4 lamb shanks (about 14 oz. each), trimmed
• 1 tablespoon plus 1/2 tsp. kosher salt
• 1 1/4 teaspoons black pepper, divided
• 1 yellow onion, quartered
• 1 large carrot, cut into 2-inch pieces
• 4 garlic cloves, smashed
• 1 cup dry red wine
• 1 (14.5-oz.) can crushed tomatoes
• 1 1/2 cups chicken broth
• 1/4 cup chopped fresh flat-leaf parsley

1. Preheat oven to 300u0b0F. Heat oil in a large roasting pan over medium-high. Season lamb with 1 tablespoon salt and 1 teaspoon pepper. Brown lamb in hot oil, 5 to 7 minutes on each side. Remove from pan. Add onion, carrot, and garlic cloves. Cook until slightly softened, 5 to 6 minutes. Add wine; cook 2 minutes, stirring and scraping bottom of pan. Stir in tomatoes and broth; cook 2 minutes. Return lamb to pan; bring to a boil. Place parchment paper directly on lamb; cover pan tightly with aluminum foil.
2. Bake in preheated oven 3 1/2 hours. Remove foil, and bake until meat falls off the bone or when a meat thermometer inserted in thickest portion registers 200u0b0F, about 30 more minutes, turning halfway through.
3. Transfer lamb to a platter; cover with foil. Strain cooking liquid into a medium saucepan; discard solids. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook over medium-high until reduced to about 3 cups, 5 to 7 minutes. Spoon 1 cup sauce over lamb, and serve with remaining sauce. Top with parsley, and serve with Potato Hash.

vegetable oil, lamb shanks, kosher salt, black pepper, yellow onion, carrot, garlic, red wine, tomatoes, chicken broth, parsley

Taken from www.myrecipes.com/recipe/braised-lamb-potato-hash (may not work)