Recipe: Braised Lamb Shanks
Description: Wonderful served with mashed potatoes and steamed broccoli.  I got this recipe from Bravo, Best of Bridge
Ingredients: [{"text": "1 1/2 tablespoons vegetable oil"}, {"text": "3 carrots, thinly sliced"}, {"text": "2 onions, thinly sliced"}, {"text": "2 celery ribs, thinly sliced"}, {"text": "4 garlic, minced"}, {"text": "1 teaspoon rosemary"}, {"text": "1 teaspoon thyme"}, {"text": "2 bay leaves"}, {"text": "1 teaspoon salt"}, {"text": "6 lamb shanks"}, {"text": "2 cups dry red wine"}, {"text": "2 cups chicken broth"}, {"text": "1/4 cup balsamic vinegar"}, {"text": "2 tablespoons flour"}, {"text": "2 tablespoons tomato paste"}, {"text": "ground black pepper"}, {"text": "2 tablespoons parsley, chopped"}, {"text": "2 tablespoons orange zest, grated (or lemon)"}]
Instructions: Preheat oven to 325.
In a large dutch oven, heat oil over medium high heat.  Saute carrots, onions and celery until softened.  Add garlic, rosemary, thyme, bay leaves and salt; saute for 30 seconds.
Place lamb on top of vegetables.  In a bowl, combine wine, broth, vinegar, flour, tomato paste and pepper to taste.  Pour over lamb and bring to a boil.
Cover and bake for 2-1/2 hours or until lamb is fork tender.  Skim fat from sauce and sprinkle with parsle and orange zest.
