Lamb Shanks

• 1 tablespoon vegetable oil
• 4 lamb shanks, 1/2 pound each
• 1 onion, peeled and chopped
• 2 cloves garlic, peeled and minced
• 1 cup red wine
• 3 ribs celery, and cut into large dice
• 3 carrots, peeled and cut into large dice
• 2 anchovy fillets
• 2 cups tomato puree
• 2 cups chicken broth, homemade or low-sodium canned
• 1 bay leaf
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon whole black peppercorns
• 1/2 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1 cup minced parsley leaves

1. Heat the oil in a heavy-bottom saucepan.
2. Add the lamb shanks and sear over medium heat until golden brown, about 5 minutes per side.
3. Remove and set aside.
4. Add the onion and the garlic.
5. Saute until the onions are translucent, about 5 minutes.
6. Add the wine, increase the heat to high and simmer until reduced to 1/2 cup, about 5 minutes.
7. Add the remaining ingredients, except the parsley.
8. Stir to combine.
9. Return the shanks to the saucepan.
10. Partly cover and simmer over medium-low heat until the meat falls off the bone, about 3 hours.
11. Remove the bay leaf.
12. Season to taste with salt and pepper.
13. Divide the shanks among 4 plates.
14. Ladle the sauce over each shank.
15. Garnish with parsley and serve immediately with white bean puree (recipe below).

vegetable oil, lamb shanks, onion, garlic, red wine, celery, carrots, anchovy, tomato puree, chicken broth, bay leaf, thyme, whole black peppercorns, salt, freshly ground pepper, parsley

Taken from cooking.nytimes.com/recipes/7062 (may not work)