Braised Lamb Shanks With Rosemary

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My husband and i love this recipe; it never fails and is easy to put together. I found it at williams-sonoma.com.

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Steps

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Preheat oven to 350f.

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Season the lamb shanks with salt and pepper.

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In a large , deep pan over a medium-high flame , warm the olive oil and then brown the shanks on all sides , about 5 minutes in all.

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Transfer the shanks to a dish.

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Add the onions , carrots , and celery to the pan and cook until onions are translucent.

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Add the wine to the pan , and bring to a simmer , stirring up any bits off the bottom.

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Add the stock , rosemary , garlic , bay leaf and shanks to the pan and bring to a boil.

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Place the lid on the pan , and put it in the preheated oven.

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Cook about 2 hours.

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Serve with mashed potatoes or rice and a nice salad.

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Ingredients

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lamb shanks, salt and pepper, olive oil, yellow onions, celery ribs, carrots, full-bodied red wine, beef stock, dried rosemary, garlic cloves, bay leaf