Braised Lamb Shanks
2 tablespoons olive oil
4 lamb shanks (about 3 1/2 pounds)
1 large onion, chopped
2 ribs of celery, chopped
1 carrot, chopped
4 large garlic cloves, minced
1 28-ounce can tomatoes
1 1/2 cups dry red wine
1 teaspoon fresh oregano, chopped
Heat oil in heavy large skillet over medium-high heat. Add lamb shanks to skillet and cook until brown, turning occasionally, about 12 minutes.
Transfer lamb to plate. Reduce heat to low. Add onion, celery, carrot and garlic to skillet and sauté until tender, about 6 minutes. Return lamb to skillet. Pour in tomatoes with their juices and red wine. Stir in oregano. Season generously with salt and pepper. Cover and simmer until lamb is very tender, turning lamb shanks occasionally, about 2 hours. Uncover and boil liquid until reduced to sauce consistency if necessary.