Lamb Shanks Braised in Red Wine with Herbes De Provence
| Yield: | 6 Servings |
| Categories: | African, Meats, Lamb |
| 6 | Lamb shanks (3/4 to 1 lb ea) trimmed of excess fat and fell | |
| Salt | ||
| 1 | tb | Canola oil |
| 2 | md | Onions, sliced thick |
| 3 | md | Carrots; peeled cut crosswise in 2" pieces |
| 2 | Celery ribs cut crosswise in 2" pieces | |
| 4 | Garlic cloves; minced | |
| 2 | tb | Tomato paste |
| 1 | tb | Herbes de Provence |
| 2 | c | Dry red wine |
| 3 | c | Chicken stock |
| Ground black pepper |
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