Braised Lamb Shanks

• 6 lamb shanks French-trimmed, fat trimmed
• 1/4 cup flour seasoned with salt and pepper
• 2 tablespoons vegetable oil
• 1 onion chopped
• 1 tablespoon balsamic vinegar
• 1 cup dry white wine
• 14 ounces diced tomatoes
• 4 anchovy fillets finely chopped
• 2 medium carrots peeled and quartered lengthwise
• 1 celery stalk sliced
• 4 sprigs thyme
• mashed potato to serve
• grated lemon peel to garnish

1. Preheat the oven to 350u0b0F. Dust the lamb shanks with the seasoned flour, shaking off any excess.
2. Heat the oil in a Dutch oven on high heat. Cook the lamb shanks in batches for 4 mins, turning, until browned. Remove from pan. Reduce the heat to medium. Add the onion and cook for 5 mins, stirring, until softened.
3. Increase the heat to high. Add the balsamic vinegar and boil rapidly until reduced by half. Add the wine and bring to a boil. Stir in the tomato and anchovies.
4. Return the lamb shanks to the pan with the carrot and celery and top with thyme. Cover tightly with the lid or foil.
5. Bake for 1 1/2-2 hours, until the meat is falling off the bone. Uncover and cook for another 20 mins. Serve with mashed potato and lemon peel to garnish.

flour, vegetable oil, onion, balsamic vinegar, white wine, tomatoes, anchovy, carrots, celery, thyme, serve, lemon peel

Taken from www.yummly.com/recipe/Braised-Lamb-Shanks-1402678 (may not work)