BRAISED LAMB SHANKS WITH POTATOES, ONIONS AND PEPPERS

SERVES 4

Like all of my recipes for lamb shanks, this is a delicious one pot meal, requiring nothing more than a light green salad on the side.

INGREDIENTS

3 tablespoons olive oil

4 lamb shanks

Salt and pepper to taste

3 medium carrots, cut into 1/2-inch slices

1 medium celery stalk, cut same as carrots

1 large onion, coarsely chopped

1 medium green pepper, coarsely chopped

6 large garlic cloves, finely chopped

2 tablespoons tomato paste

1-1/2 cups dry red wine

1/2 cup water

1 can (14.5 ounces) whole tomatoes, crushed with fingers, with juices

1 bay leaf

2 teaspoons dried thyme leaves

1 tablespoon dried marjoram leaves

1 tablespoon dried rosemary leaves

1 tablespoon dried parsley leaves

4 medium potatoes, quartered

1/4 cup chopped fresh parsley (optional)

Preheat the oven to 325° F. Heat a large skillet or sauté pan over high heat. Add the olive oil. Season the shanks with salt and pepper. Add to the pan and sauté until nicely browned, about three minutes per side. Remove shanks and set aside. Reduce heat to medium-high. Add the carrots, celery, onions, and green peppers. Sprinkle with a little more salt and pepper. Sauté until lightly golden, about 5 minutes. Add the garlic and tomato paste. Stir well to combine paste with vegetables. Pour in the wine and water. Deglaze pan, scraping up all of the browned bits in the bottom. Add the tomatoes, bay leaf, thyme, marjoram, rosemary, dried parsley, additional salt and pepper. Stir well. Return the shanks, and accumulated juices, to the pan. Cover with a tight lid or, if in doubt, foil. Place in oven and braise for 1 hour. At this point, turn the shanks over and add the potatoes, stirring to coat with the sauce. Cover and continue to braise until the meat is very tender, about 2 more hours, giving it another stir about halfway through. Add the fresh parsley just before serving.

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