Bistro-Style Lamb Shanks

• 1/2 cup olive oil
• 4 large or 8 small lamb shanks
• 1 tablespoon chopped garlic
• 1/2 cup diced onions
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1 cup white wine
• 4 cups veal, beef or chicken stock
• 1 1/2 cups tomato puree
• 2 bay leaves
• 2 sprigs fresh rosemary
• 1 cup dry sherry
• 1 tablespoon cornstarch
• Salt and freshly ground black pepper
• 1 plum tomato, diced
• 2 scallions, chopped
• 2 16-ounce cans cannellini beans, drained, or 2 cups mixed baby potatoes, onions and carrots, steamed or sauteed until tender, optional
• 1/4 cup chopped parsley leaves, for garnish

1. Place a large wide casserole over medium-high heat, and add olive oil.
2. Add lamb shanks, and cook until well browned.
3. Add garlic, onions, carrots and celery, and saute until vegetables are tender, about 3 minutes.
4. Add white wine, and stir bottom of pan.
5. Add stock, tomato puree, bay leaves and a rosemary sprig.
6. Cover, and simmer until meat is tender, 1 1/2 to 2 hours.
7. Remove meat, and set aside.
8. Raise heat, and boil broth until it reduces to about 3 cups.
9. Reduce heat, and add sherry.
10. Mix cornstarch with 1 tablespoon water to make a smooth paste.
11. Add to sauce, and stir until thickened.
12. Season with salt and pepper.
13. Heat oven to 350 degrees.
14. Skim as much oil as possible from sauce.
15. Return lamb shanks to sauce, and add tomato and scallions.
16. If desired, add beans or cooked vegetables.
17. Simmer in oven until reheated, about 15 minutes.
18. Garnish with parsley and remaining rosemary.

olive oil, lamb shanks, garlic, onions, carrots, celery, white wine, veal, tomato puree, bay leaves, rosemary, sherry, cornstarch, salt, tomato, scallions, cannellini beans, parsley

Taken from cooking.nytimes.com/recipes/9433 (may not work)