Lamb Shanks with Chile Wine Sauce
4 to 6 servings
3 tablespoons olive oil
4 to 6 lamb shanks
Salt and pepper
3 cups chopped onions
1 generous cup chopped carrots
1/4 cup tomato paste
1 3/4 cups dry red wine
2 cups beef broth
3 large poblano chiles, chopped
1 (14 1/2-ounce) can chopped tomatoes with juice
1 large red bell pepper, chopped
1 cup chopped celery
3 cloves garlic, chopped
1 bay leaf
1/2 cup chopped parsley
Preheat oven to 325 degrees. Heat 1 tablespoon oil in Dutch oven over medium to high heat. Season shanks with salt and pepper, then brown on all sides for 20 minutes. Transfer to bowl. Heat re m a i n i ng oil in Dutch oven, add onions and carrots. Sauté until tender, about 10 minutes, and add tomato paste. Stir, add w i n e and bring to boil, scraping off brown bits in pan. Reduce to half, about 5 minutes. Return shanks to pot. Add stock and all remaining ingredients except parsley. Cover and bake 2 1/ 2 to 3 hours. Transfer shanks to a deep platter and cover. Discard bay leaf. Puree sauce and thicken at a simmer, approximately 15 minutes. Sauce shanks, sprinkle with parsley and serve.
