Lamb Shanks Braised in Red Wine with Herbes de Provence

Name: Lamb Shanks Braised in Red Wine with Herbes de Provence
Ingredients: 6 (12- to 16-ounce), lamb shanks, trimmed; 1 teaspoon plus a pinch, table salt; 2 tablespoons, vegetable oil, divided; 3 , carrots, peeled and cut crosswise into 2-inch pieces; 2 , onions, sliced thick; 2 , celery ribs, cut into 2-inch pieces; 2 tablespoons, tomato paste; 4 , garlic cloves, minced; 2 tablespoons, herbes de Provence; 2 cups, dry red wine; 3 cups, chicken broth; , Ground black pepper

Main Courses
Lamb
Easter

Appears in Cook's Illustrated January/February 1995, America's Test Kitchen TV

For shanks that are fall-off-the-bone tender and deeply flavorful, oven-braise in a mixture of wine and stock.

SERVES 6

TIME 3 hours

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