Lamb Shanks With Celery Root and Thyme

• 1 tablespoon vegetable oil
• 2 lamb shanks, about 1 pound each
• 1/2 medium-size onion, peeled and sliced thin
• 1 1-pound celery root, trimmed, pared and cut in 1/2-inch pieces
• 1/2 pound fresh mushrooms cleaned and sliced
• 1 1/4 cups water
• 1 tablespoon chopped fresh thyme, or 1/2 tablespoon dried
• 1/2 cup dried tomatoes (see note)
• 1 cup dry white wine
• 1 cup lamb or veal stock
• Salt and freshly ground pepper to taste

1. Preheat oven to 350 degrees.
2. Place a heavy iron skillet over high heat, adding oil when pan is hot.
3. Add lamb shanks and brown well on all sides.
4. Remove from pan and set aside.
5. Reduce heat and add onion, celery root and mushrooms with 1/4 cup of the water.
6. Stir and scrape to loosen browned particles.
7. Add thyme and cook 8 to 10 minutes, or until vegetables begin to soften around the edges.
8. Add tomatoes; stir to combine well, and then put shanks on top of vegetables.
9. Add wine and stock, plus the remaining 1 cup of water.
10. Bring to a simmer on top of stove, cover tightly with foil and put skillet in hot oven.
11. Braise shanks until tender, 1 to 1 1/2 hours, stirring occasionally.
12. Before serving, add salt and pepper as desired.
13. Serve immediately.

vegetable oil, lamb shanks, onion, celery root, mushrooms, water, fresh thyme, tomatoes, white wine, lamb, salt

Taken from cooking.nytimes.com/recipes/4560 (may not work)