Dog-Gone-Good Lamb Shanks

The 1st time I ate lamb shanks is when my brother brought it home and roasted it. I have since thought it was the best part of lamb aside from lamb chops. When I saw this recipe by Bob, I was esctatic! Give it a woof woof!

By Bob Blumer - Surreal Gourmet

Ingredients
· 4 x lamb shanks
· salt and pepper
· 1 cup flour
· 5 tbsp canola oil, divided
· 1 x onion, diced
· 2 x carrots, peeled and sliced
· 2 x ribs celery, sliced
· 6 sprig fresh rosemary
· 6 sprig fresh thyme
· 3 cups dry white wine
· 3 cups chicken stock

Directions:

1. Preheat oven to 300°F
2. Season lamb shanks with salt and pepper. Roll in flour.
3. In a large sauté pan, over medium high heat, add 3 tablespoons oil. Add lamb shanks and sear all 4 sides (about 2 minutes/side). Reserve.
4. In another sauté pan over medium high heat, add remaining oil and sauté onion, carrot and celery for approximately 6 minutes, or until they just begin to brown. Add chicken stock, stir up the brown bits off the bottom of the pan and bring stock to a boil.
5. Transfer lamb shanks to a roasting pan, pour wine over top. Pour entire contents of second sauté pan over top of that, spread herbs overtop of all that and tightly seal the whole lot with aluminum foil.
6. Braise (fancy for roast in wine) the shanks for 3 1/2 hours, then remove foil and continue cooking for 30 more minutes. At this point lamb should be browned and fall-off-the-bone-tender. Serve over polenta with a few spoonfuls of the reduced pan juices.