Servings: Makes 4 servings
Ingredients 4 lamb shanks (about 3 1/2 pounds)1/4 tsp. salt1/4 tsp. freshly ground pepper2 Tbsp. vegetable oil1 large onion , chopped2 carrots , peeled and chopped1 celery stalk , chopped3 cloves garlic , smashed1 1/2 cups red wine1/4 cup red wine vinegar1 1/2 quarts reduced-sodium chicken broth1 bay leaf1 small fresh rosemary sprig3 fresh thyme sprigs
Preheat oven to 350°. Season lamb with salt and pepper. Heat oil in a large ovenproof casserole over medium-high heat.
Add lamb and cook until browned on all sides, 6 minutes. Remove from pan and set aside. Reduce heat to medium.
Add onion, carrots, celery, and garlic to casserole; cook until golden, about 10 minutes. Increase heat to high. Add red wine and vinegar. Bring to a boil over medium-high heat and cook until reduced by two thirds, about 5 minutes.
Add broth and lamb to casserole; bring to a boil, then reduce to simmer (2 to 3 minutes). Meanwhile, tie together bay leaf, rosemary, and thyme with kitchen string; add to casserole. Cover and bake 1 to 1 1/4 hours, or until lamb is tender.
Remove lamb from casserole. Strain out vegetables and discard them, saving the liquid. Return liquid to casserole, bring to a boil over medium-high heat, and cook until reduced to 1 to 1 1/2 cups, about 20 minutes.
Return lamb to the reduced braising liquid and keep warm until serving. To serve, spoon sauce over lamb.