4 Lamb hind shanks

Salt to taste

Ground black pepper to taste

1-cup canola oil

2 carrots peeled and diced

3 stalks celery Diced

1 yellow onion diced fine

1 bottle cabernet sauvignon

2 qt. Brown stock (from lamb, beef and/or pork bones)

6-8 sprigs fresh mint

6-8 sprigs fresh rosemary

8 small red potatoes (cooked)

¼ cup tomato paste

Method: Preheat oven to 300 degrees. In a thick-bottomed braising pan heat the oil on a stove top until almost smoking. Season the lamb shanks liberally with salt and pepper and brown them on all sides in the oil. Remove the shanks from the pan and pour off the oil and return the pan to the heat. Add ½ of the carrot, celery and all of the onion to the pot and allow to cook for two minutes. Return the shanks back to the pot and deglaze the pan with the wine then add the stock, and herbs. Place the pan in the oven to cook for three hours. Every ½ hour rotate the shanks 180 degrees. This will allow the caramelized top that is poking up out of its broth to share its color and flavor with the broth.

When the meat is all but falling off the bone remove the shanks to another pan and strain the broth through a chinoix (fine sauce strainer). Carefully skim all the fat off the broth and return the broth to the pan. Add the remaining carrot and celery to the broth with the tomato paste and potatoes and bring to a boil. Reduce the broth by ½ or until the constancy of warm maple syrup. Reheat the shanks in the pan and serve the shanks in warm bowls with the broth, vegetables and potatoes.