MEDITERRANIAN LAMB SHANKS
6 medium lamb shanks (about 4 1/2 pounds total), 3 tablespoons olive oil
1 large onion, cut into 1/2-inch pieces, 3 large carrots, cut into 1/2-inch pieces
4 celery stalks, cut into 1/2-inch pieces, 6 large garlic cloves, chopped
1 can diced tomatoes in juice, 2 1/4 cups Chicken stock or Veal Glaze
3 large fresh rosemary sprigs, 3 large fresh thyme sprigs plus 2 teaspoons minced thyme
Preheat oven to 350°F. Season lamb with salt and pepper. Heat 2 tablespoons oil in large ovenproof pot over high heat. Add lamb; brown on all sides, about 10 minutes total. Using tongs, transfer lamb to plate. Add 1 tablespoon oil to pot. Add onion, carrots, celery, and garlic. Sauté until vegetables brown and begin to soften, scraping up browned bits, about 10 minutes. Return lamb to pot, pushing gently into vegetables. Add tomatoes, stock, rosemary sprigs, thyme sprigs, and peppercorns. Bring to boil over high heat. Cover pot; transfer to oven. Roast until meat is tender and pulls easily from bone, turning occasionally, about 2 hours.
Remove lamb and herbs from pot; discard herbs. Place pot over medium-high heat and boil until sauce is slightly thickened, about 5 minutes.
Serve with your favourite mash and pour the sauce over the top.
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