Ingredients

• 0.5 cups olive oil
• 4 , 1 pound
• 0.67 cups all-purpose flour
• 2 stalks celery , chopped
• 2 carrots , chopped
• 2 onions , cut into chunks
• 1 leek , halved and cut into 1/2-inch pieces
• 12 cloves garlic , unpeeled
• 1 bay leaf
• 1 teaspoon whole black peppercorns
• 1 sprig thyme
• 1 sprig rosemary
• 3 cups chicken stock
• 1.5 cups red wine
• 1 pinch sea salt to taste

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Heat olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear shanks in hot oil until well browned on all sides, then remove from the pan and set aside.
3. 3 Add celery, carrots, onion, leek, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with bay leaf, peppercorns, thyme, and rosemary. Pour in chicken stock and red wine, increase heat to high, and bring to a simmer. Season to taste with salt. Place the lamb shanks on top of the vegetables.
4. 4 Cover the roasting pan tightly with heavy aluminum foil and place into the preheated oven. Bake gently until meat is tender and falls off the bone, 2 1/2 to 3 hours.
5. 5 Remove bay leaf and herb stems before serving shanks with vegetables and sauce.

Nutrition per serving