Red Wine Braised Shanks

Ingredients

• 4 Finnsheep lamb shanks
• 2 tbsp ghee
• 1 onion, 2 carrots, 2 celery stalks, chopped
• 4 garlic cloves
• 2 tbsp tomato paste
• 1½ cups red wine
• 2 cups lamb or beef stock
• 2 bay leaves, a few thyme sprigs

Method

1. 1

   Brown the seasoned shanks deeply in ghee in a Dutch oven — this crust is where the sauce gets its flavor. Remove.

2. 2

   Soften the vegetables, stir in tomato paste, then add the wine and scrape the browned bits off the bottom.

3. 3

   Return the shanks, add stock to come halfway up, and braise covered at 325°F for 2 to 2½ hours, turning once, until spoon-tender.

4. 4

   Rest the shanks while you simmer the sauce to a glossy consistency. Strain if you want it restaurant-smooth.