2 1/2poundslamb shanks, (1 large lamb shank or two smaller ones per serving)
salt and pepper to taste
2tablespoonsvegetable oil
1onion, medium, chopped
1carrot, medium, sliced
1pintbutton mushrooms
1 1/2 teaspoonstomato paste
2cloves garlic, minced
2cups beef stock
2cups dry red wine, (or more stock)
2bay leaves
1tablespoonfresh thyme, or rosemary, chopped, or 1 teaspoon dried
4stalksparsley
1tablespooncornstarch, (optional)
1tablespoonwater, (optional)
Instructions
Preheat the oven to 250°F.
Season the lamb with salt and pepper.
Heat the oil in a large Dutch oven over medium-high heat. Sear the lamb until brown all over (five minutes per side). Transfer to a plate.
Pour off all but 1 tablespoon of fat. Add the onions and carrots and sauté until they are softened a bit. Stir in the tomato paste, garlic, beef stock and wine. Scrape up browned bits on the bottom of the pan and bring the mixture to a boil.
Add the bay leaf, thyme and parsley. Add the lamb back to the pot.
Cook, covered, in 250°F oven for three hours or until the lamb shank is tender.
Transfer the meat to a platter and cover it to keep it warm. Strain the braising liquid if you want. Add the mushrooms to the liquid and bring it to a boil, then boil it to reduce it by 1/3.
For a thicker sauce, whisk in cornstarch combined with water and boil the mixture for two minutes or until the sauce is thickened. Taste the sauce and adjust the seasoning if you need to.