Braised Lamb Shanks - cooking recipe

Ingredients

1 1/2 tablespoons vegetable oil
3 carrots, thinly sliced
2 onions, thinly sliced
2 celery ribs, thinly sliced
4 garlic, minced
1 teaspoon rosemary
1 teaspoon thyme
2 bay leaves
1 teaspoon salt
6 lamb shanks
2 cups dry red wine
2 cups chicken broth
1/4 cup balsamic vinegar
2 tablespoons flour
2 tablespoons tomato paste
ground black pepper
2 tablespoons parsley, chopped
2 tablespoons orange zest, grated (or lemon)

Preparation

Preheat oven to 325.
In a large dutch oven, heat oil over medium high heat. Saute carrots, onions and celery until softened. Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
Place lamb on top of vegetables. In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste. Pour over lamb and bring to a boil.
Cover and bake for 2-1/2 hours or until lamb is fork tender. Skim fat from sauce and sprinkle with parsle and orange zest.