Malbec Braised Lamb Shanks - cooking recipe

Ingredients

3 tbsp olive oil
1 None large onion, roughly chopped
2 None carrots, peeled, cut into chunks
2 stalks celery, cut into chunks
4 None lamb shanks
1/4 cup all-purpose flour
1 tbsp butter
1 1/2 tbsp chopped fresh rosemary
3 cloves garlic, minced
2 cups Malbec (or other red) wine
1 cup beef stock
2 None fresh or dried bay leaves
None None mashed potatoes, to serve
1 tbsp chopped fresh flat-leaf parsley leaves, to serve

Preparation

Preheat oven to 325\u00b0F. Heat 1 tbsp oil in a large Dutch oven over medium heat. Cook onion, carrots and celery, covered, for 10 mins, stirring once or twice, until tender.
Meanwhile, heat remaining oil in a large frying pan over medium heat. Dust lamb shanks with 2 tbsp flour, shaking off excess. Add butter to pan. Working in batches, sear lamb shank on all sides. Season. Set aside.
When vegetables are tender, add rosemary and garlic to Dutch oven. Cook for 1 min, or until fragrant. Sprinkle in remaining flour and cook for 1 min, until nutty. Deglaze pan with wine. Continue stirring until mixture bubbles. Add stock, lamb shanks and bay leaves. Cover and transfer to oven to braise for 3 hours, or until lamb pulls easily from bone.
Serve braised lamb shanks on a bed of mashed potatoes. Sprinkle with parsley.