Lamb Shanks Braised in Red Wine with Herbes de Provence

Name: Lamb Shanks Braised in Red Wine with Herbes de Provence
Yield: Serves 6
Ingredients: 6 (12- to 16-ounce), lamb shanks, trimmed; 1 teaspoon plus a pinch, table salt; 2 tablespoons, vegetable oil, divided; 3 , carrots, peeled and cut crosswise into 2-inch pieces; 2 , onions, sliced thick; 2 , celery ribs, cut into 2-inch pieces; 2 tablespoons, tomato paste; 4 , garlic cloves, minced; 2 tablespoons, herbes de Provence; 2 cups, dry red wine; 3 cups, chicken broth; , Ground black pepper

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Appears in Cook's Illustrated March/April 2014

Main Courses

Lamb

For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.

SERVES6

TIME3 hours

Lamb Shanks Braised in Red Wine with Herbes de Provence

WHY THIS RECIPE WORKS

Braising lamb shanks turns this richly flavored but tough cut of meat meltingly tender. However, the high fat content of lamb all too often leads to a greasy sauce. We avoid this pitfall by trimming the shanks well and then browning them be...

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