Oven-Braised Lamb Shanks - cooking recipe

Ingredients

8 None french-trimmed lamb shanks
4 cloves garlic, quartered
1 medium carrot, chopped coarsely
2 None celery stalks, chopped coarsely
3 large onions, chopped coarsely
1 cup white wine
2 cups reduced sodium chicken stock
1 can (15 oz) tomato puree
4 None bay leaves
8 stems fresh thyme

Preparation

Preheat the oven to 475\u00b0F. Pierce meatiest part of each shank in two places with a sharp knife; press garlic into slits.
Layer carrot, celery, onions and lamb shanks in a large baking dish. Season with salt and pepper. Cook in the oven for 15 mins. Turn the shanks and cook 10 mins longer. Reduce the oven temperature to 325\u00b0F. Remove dish from oven.
Mix wine, stock and tomato puree in a bowl. Pour over the lamb shanks. Add bay leaves and thyme. Cover dish tightly with a double thickness of foil. Cook in the oven for 1 1/2 hours. Turn shanks; cook for 1 to 1 1/2 hours longer or until tender. Remove bay leaves and thyme before serving..