2 Tbs. extra virgin olive oil 1 cup chicken broth
4 14 to16-oz. lamb shanks, 1 cup beef broth
trimmed of fat Fresh rosemary and thyme
2 carrots, peeled and chopped (Substitute 2 tsps. dried thyme,
2 celery sticks, chopped but use fresh rosemary)
1 large onion, chopped 2 Bay leaves
3-5 fat garlic cloves, chopped 3 tsps. corn starch
2¼ cups dry red wine Fresh parsley for garnish
1. Preheat oven to 375°. Heat oil in heavy skillet over medium-high heat. Season lamb shanks with salt and pepper. Working in two batches, add lamb to skillet and brown on all sides, about 10 minutes per batch. Transfer lamb to roasting pan. If using fresh herbs, strew around lamb shanks with Bay leaves.
2. Add carrots, celery, onion and garlic to skillet. Sauté until light brown, about 8 minutes. Add 2 cups wine. Bring to a boil, scraping up any browned bits, about 2 minutes. Add both broths and dried thyme, if using. Return sauce to a boil and carefully pour over lamb shanks. Place roasting pan, covered, in oven. After ½ hour, reduce heat to 325°. Cook until lamb is tender, stirring occasionally and turning lamb once, about 1 hour more.
3. Transfer lamb to platter. Tent with foil to keep warm. Strain and defat cooking liquid. Mix ¼ cup wine with cornstarch until smooth. Whisk into cooking liquid and simmer until slightly thickened, stirring frequently, about 5 minutes. Season sauce to taste with salt and pepper and spoon over lamb as desired. Garnish with parsley. Serves 4.