Serves: 6
Total Calories: 15

1/4 cup polyunsaturated oil
6 lamb shanks
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 large stalk celery, diced
1 large onion, diced
1 large carrot, peeled and diced
6 cloves garlic, smashed
1 small tube anchovy paste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon tomato paste
1 bottle dry red wine
1 can low salt chicken stock

Heat the oil in a large cast iron pot over medium high heat. Rub the lamb shanks with the salt and pepper and sauté until brown on all sides. Remove the shanks from the pot to a plate and tent with aluminum foil. Add the celery, onion and carrot and sauté over medium heat until the onion is translucent. Add the garlic and sauté for 1 minute more until the garlic is translucent. Add the anchovy paste, bay leaves, thyme, oregano and tomato paste. Add the wine and chicken stock and boil until the liquid is reduced by 1/3. Return the lamb to the pot.

Cook the lamb uncovered in the oven at 325 degrees for two hours, basting occasionally. Transfer the lamb to a platter, skim the fat from the sauce and puree the vegetables and sauce in a food processor until thickened. Return the sauce and the lamb to the pot and bring to a boil before serving.

Nutritional Facts:

Serves: 6
Total Calories: 15
Calories from Fat: 0

More Recipes from the The Happy Heart Cookbook Cookbook:
Braised Lamb with Lemon
Butterflied Leg of Lamb
Braised Lamb Shanks
Braised Lamb Shanks with White Beans
Persian Lamb Stew
Shish Kabob 1
Shish Kabob 2
Spiced Lamb Riblets