Lamb Shanks With Merlot And Garlic

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 4
• 4 lbs meaty lamb shanks (four, 3/4 to 1 lb. each)
• 1 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper
• 1/4 cup all-purpose flour
• 4 tablespoons olive oil
• 1 large walla walla onions or 1 large other sweet onion, chopped
• 1 lb yukon gold potatoes or 1 lb yellow fin potatoes, unpeeled, cut into 1 1/2-inch chunks
• 1 lb carrot, peeled, split lengthwise, and cut into 1-inch pieces
• 2 garlic, bulbs cloves separated and peeled
• 2 bay leaves
• 1 bunch fresh thyme, tied in a bundle
• 1 cup merlot
• 1 cup chicken stock
• 2 tablespoons chopped fresh flat-leaf parsley (italian)
• 1 tablespoon chopped fresh mint

Recipe

• 1 preheat the oven to 350°f (180°c).
• 2 trim off any excess fat from the lamb shanks.
• 3 sprinkle the shanks with the salt and pepper.
• 4 spread the flour on a plate and turn the shanks in the flour, shaking off any excess.
• 5 in a large, heavy ovenproof pot over high heat, warm 2 tablespoons of the olive oil.
• 6 add the shanks (in batches, if necessary) and brown well on all sides, about 5 minutes.
• 7 transfer the shanks to a plate.
• 8 wipe out the pot.
• 9 add the remaining 2 tablespoons oil to the pot over medium-high heat.
• 10 add the onion and cook, stirring frequently, until soft, 3-4 minutes.
• 11 return the shanks to the pot along with the potatoes, carrots, garlic, bay leaves, thyme, wine, and stock.
• 12 bring to a boil, cover, and transfer to the oven.
• 13 bake for 1 1/2 hours. uncover and continue to bake until the iamb is very tender, about 30 minutes longer.
• 14 transfer the shanks to a platter.
• 15 using a slotted spoon, transfer the potatoes and carrots to the platter.
• 16 cover and keep warm.
• 17 using a large spoon, skim off any fat from the surface of the sauce remaining in the pot.
• 18 lift out and discard the bay leaves and the thyme.
• 19 place the pot over high heat and bring to a boil.
• 20 cook the sauce until it reduces and is lightly thickened, 3-5 minutes.
• 21 pour the sauce around the meat.
• 22 sprinkle the meat and vegetables with the parsley and mint.