4 lamb shanks 2 tablespoons Chef Rick's House Seasoning or salt and black pepper to taste 2 tablespoons olive oil 1 cup chopped onion 1 cup chopped carrot 1 cup chopped celery 2 cups dry red wine 1/2 cup peeled, seeded and chopped tomatoes ¼ cup minced fresh garlic 4 bay leaves 4 teaspoon chopped fresh thyme 2 teaspoons kosher salt, or to taste ½ teaspoon ground black pepper, or to taste 6 cups beef stock 3 ounces butter
1. Sprinkle lamb shanks all over with seasoning.
2. Heat the oil in a large skillet over medium high heat and sear the shanks until brown on all sides. Add the onion, carrot, and celery and sauté for 1 minute. Stir in the wine, garlic, bay leaves, and thyme and simmer for 3 minutes.
3. Stir in the salt, pepper, and stock and bring to a boil. Cover the skillet very tightly with a skillet top or aluminum foil and place in a 350 degree oven for 3 hours, or until meat is very tender.
4. Place 1 shank each into 4 large soup plates. Keep warm. Skim fat off top of remaining broth. Place skillet containing broth back on medium-high heat and reduce by one-third. Whisk in butter. Ladel broth over lamb, take a whiff and smile.
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