Braised Lamb Shank

Intro

Decadent meal, but worth the effort. I prefer using shiraz or merlot for the wine.

Directions

1. Preheat oven to
2. In the meantime, season lamb generously with salt and pepper.
3. Add olive oil to a heated dutch oven or cast iron pot. Sear the lamb on all sides, then remove.
4. Add the finely chopped vegetables and saute until soft. [[parsnip]] is a good addition here too.
5. Make a well in the center and add in tomato paste. Toast it while stirring it in the well, then incorporate with the vegetables.
6. Deglaze with wine, then reduce by half.
7. Add in the stock, herbs, and other seasoning and mix. Return the lamb to the pot and place it in the oven.
8. Cook for 2 to 2.5 hours, then remove.
9. Remove the lamb, and tent it to contain the heat. In the meantime, cook the braising liquid on high until it reduces to the desired consistency.
10. Serve it all together.