Lamb Shanks Provençal
- 2 lamb shanks
- 3 shallots peeled & minced
- 1/2 medium fresh fennel sliced thin
- 1 carrot peeled sliced thick
- 1 stalk celery sliced thick
- 1 cup dry red wine
- 1 quart vegetable stock recommend low sodium
- 1 cube beef bouillon
- 3 tablespoons olive oil
- 1 sprig thyme
- 1 leaf bay laurel
- 2 cloves garlic peeled & minced
- Salt and pepper to taste
- Season the shanks with salt & pepper on all sides, set aside.
- Add oil to a large, deep sauté pan or enameled iron pot over high heat. Sear shanks on all sides until well brown, set aside.
- Lower heat, add thyme, bay laurel, carrot, shallots, fennel and garlic. Sauté until tender (but not done all the way).
- Deglaze with red wine and veggie stock. Add beef bouillon cube. Stir.
- Return the shanks to the pan. Make sure there is enough liquid to cover half or more of the shanks. Cover. Bring back to a boil.
- Place in a 450 F oven. Braise for about 2 hours until very tender.
- Remove shanks and set aside.
- Strain the braising stock and put it back in the pan. Let it reduce until it thickens. (Alternately, puree stock and veggies or run through a food mill.) Adjust seasoning
- Spoon Toasted Orzo with Lemon onto plate and add Ratatouille next to it. Place Lamb shank on Ratatouille and spoon stock overall.