2 lamb shanks, approximately 1 ½ pounds
½ bottle red wine, Merlot or Cabernet
2 ½ quarts beef stock
3 carrots, chopped
1 bunch celery, chopped
3 medium onions, chopped
2 T. fresh rosemary
3 bay leaves
Preheat oven to 400 degrees. Dredge lamb shanks in flour seasoned with salt and pepper. Heat 3 T. oil in deep pan or Dutch oven over medium heat. Brown lamb shanks on all sides. Add chopped vegetables and cook, stirring occasionally until slightly browned. Add red wine to lamb and vegetables. Cook until wine is reduced by half and add beef stock. Bring to boil and add herbs. Move pot to oven and continue to cook for 2 ½ hours or until meat falls off the bone. Remove bay leaves before serving.
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