4pc Lamb Shanks
3 Garlic Cloves peeled
3 Rosemary sprigs leaves removed
½ tsp Sea Salt
3T Extra Virgin Olive Oil (plus 1T for searing)
2 Bay Leafs
Mirepoix: 2 large onions, 3 celery stalks, 3 carrots, 2 parsnips
All cut into large chunks
2 Cups Red Wine
2 cans Whole tomatoes w/ juice (crushed by hand)
½ Cup Beef Stock
3 T Butter
4 T Flour
Taste Salt and Pepper
Preheat oven 325*F.
In a food processor puree garlic cloves, rosemary, olive oil, and sea salt.
Season both sides of lamb w/ salt and pepper.
Place large roasting pan or Dutch oven over medium high heat with olive oil. Place in the lamb and sear till golden brown on both sides. Smear garlic herb mixture all over the veal.
Add all vegetables around the shanks add wine, stock, bay leaves, and tomatoes. Cover with foil or lid and roast for approx 3 hours or until fork tender. Basting with the juices every 30-40 minutes.
In a small sauté pan, melt butter and mix in flour with wooden spoon and gentle cook and stir roux mixture for approx 5 minutes.
Remove all the vegetables and lamb and place on a platter and cover.
Place the pot with the remaining juices onto the stove and bring to a simmer and let reduce, add the roux mixture and whisk while simmering and let cook for 10-15 minutes. Serve with pan gravy and vegetables.