4 Lamb Shanks
2 tbsp. Olive Oil
1 ½ Cup Chopped Onion
¾ Cup Chopped Carrot
¾ Cup Chopped Celery
1/3 Cup Crushed Tomatoes
6 oz. Red Wine
16 oz. Veal Stock
Sachet of thyme, crushed peppercorns, bay leaf
Cornstarch Slurry (1 tablespoon each: corn starch, flour, port)
Sprinkle Lamb Shank with Salt and Pepper. Heat oil in a heavy large pot (like a deep sauté pan or a sauteuse pan) until hot. Working in batches if necessary, brown shanks on all sides to create color and flavor (about 12 minutes per batch). Remove meat and set aside in a bowl.
Pour off excess fat in pan. Add onions, carrot, and celery and sauté until golden (about 10 minutes). Add garlic. Add red wine, veal stock, and sachet. Return shanks to pot. Bring to a boil. Remove from heat and cover with parchment paper and seal with tin foil. Cook covered in 350 Degree oven for 2-2 ½ hours until tender.
Remove from oven and take shanks out of pot, place on a plate and cover with foil. Meanwhile strain the sauce from the vegetables into a pot. Return sauce to stove and slowly add 1 tsp. of the cornstarch slurry until it thickens enough to cling to the back of a plastic or metal spoon.
Serve with roasted vegetables and mashed potatoes.