Braised Lamb Shanks

• 4 -5 lbs lamb shanks
• salt
• pepper
• 14 cup olive oil
• 14 cup whole garlic clove
• 6 ounces chopped onions
• 6 ounces chopped celery
• 1 cup cabernet sauvignon wine
• 4 sprigs fresh parsley
• 4 sprigs fresh thyme
• 1 bay leaf
• 1 teaspoon whole black peppercorn
• 3 quarts beef stock

1. Season lamb shanks with salt and pepper.
2. Heat olive oil in a skillet over medium high heat and brown shanks well.
3. Add garlic, onion and celery cook until garlic begins to brown.
4. Add cabernet, herbs and beef stock.
5. Bring to a simmer.
6. Simmer very low for 3-4 hours or until meat is fork tender.
7. Remove shanks for liquid.
8. Strain and degrease cooking liquid.
9. Reduce as desired but I suggest a syrupy consistency.
10. Serve with the shanks.

lamb shanks, salt, pepper, olive oil, garlic, onions, celery, cabernet sauvignon wine, parsley, thyme, bay leaf, black peppercorn, beef stock

Taken from www.food.com/recipe/braised-lamb-shanks-383255 (may not work)