Lamb Shanks with Red Wine Recipe
 (serves 2)

1/4 cup flour
 ~1/4 teaspoon salt
 ~1/4 teaspoon pepper
 2 lamb shanks, silver skin and excess skin trimmed
 2 tablespoons vegetable oil
 1/2 onion, diced
 1 carrot, diced
 1 cup red wine
 1/2 cup chicken stock
 1 stalk celery, diced
 2 cloves garlic, minced
 1 bay leaf
 1 teaspoon brown sugar
 1 tablespoon brown sugar
 1 tablespoon herbes de provence

Preheat oven to 300F. Heat a heavy oven proof pot or casserole to medium. On a plate toss together flour, salt and pepper. Dredge the shanks in the flour mixture all over and shake off excess.
Put oil in the pot and add lamb shanks. Patiently allow to brown on all sides, turning as necessary. Remove from pot and pour off excess oil. Add red wine and stock and bring to a simmer, gently scraping any brown bits for the bottom. Add shanks back to the pot along with remaining ingredients. Put a lid on it and place in the oven.
Bake for 2-3 hours or until tender. Turn the lamb every 45 minutes. Remove lamb shanks and cover to keep warm. Spoon excess fat off of sauce. If you want a thicker sauce put it back in the oven, uncovered to reduce. If you want a more uniform sauce, put in the blender briefly.   Take this opportunity to taste it and adjust seasoning with salt and pepper
Serve shanks with a hearty carb like mashed potatoes, risotto or buttered noodles. The sauce can be poured right on the shanks or served on the side.

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