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Serves 6
6 lamb
shanks, about 1 1/4 pound each
to taste salt and pepper
3 teaspoons
olive oil
2 teaspoons crushed black peppercorns
2 bay leaves
8 cups
vegetable stock or chicken stock
3 cups dry red wine
2 heads garlic,
halved crosswise
4 ribs celery, cut into large dice
4 carrots, cut into
large dice
1 large onion, peeled and cut into small wedges
1 cup
mushrooms, thickly sliced
Heat oven to 425 degrees.
Season shanks
with salt and pepper. In a large, high-sided oven proof pot, heat the oil until
barely smoking.
Sear the shanks in batches until brown on all sides. Put
all the shanks in the pot; add peppercorns, bay leaves, stock, wine, garlic,
celery, carrots, onions and mushrooms.
Put the pot in the oven and cook
until meat is tender, about 2 hours. (can be made a day ahead).
Remove the
shanks, mushrooms and onions and set aside. Cover with foil.
Strain the
braising liquid into a medium saucepan. Degrease carefully and simmer to reduce
the cooking liquid to about one third.
Pour sauce over the shanks and
vegetables.
Serve with roasted garlic and white bean puree.
