Lamb Shanks Braised in Red Wine

• 6 lamb shanks
• water
• 14 cup celery top (leaves and tender side stems)
• 3 sprigs parsley (I use Italian flat leaf)
• 14 teaspoon ground thyme
• 1 bay leaf
• 1 garlic clove, peeled and halved
• 1 12 teaspoons salt
• 14 teaspoon pepper
• 34 cup flour, seasoned with salt and pepper
• 12 teaspoon dried tarragon
• 1 teaspoon dried summer savory
• 1 12 cups red table wine
• 12 cup canola oil

1. Preheat the oven to 375F Put the shanks in a large pot and add just enough water to cover the shanks.
2. Season with celery tops, parsley, thyme, bay leaf, garlic, salt and pepper.
3. Cover and simmer on the stovetop for 1 hour.
4. Remove the shanks from the broth; strain the broth and reserve.
5. Roll shanks in seasoned flour (dumping the flour, tarragon and savory into a large bag, shaking to meld then adding the shanks, one at a time works well).
6. Mix the wine and oil together and pour over meat.
7. Bake in the preheated oven for 1 hour or until crisply browned.
8. Turn occasionally and baste frequently with the wine/oil mixture.
9. Make gravy from the leftover flour, the pan drippings and the reserved broth.

lamb shanks, water, celery, parsley, ground thyme, bay leaf, garlic, salt, pepper, flour, tarragon, wine, canola oil

Taken from www.food.com/recipe/lamb-shanks-braised-in-red-wine-478743 (may not work)