I used a Merlot in this recipe, but any full-bodied red wine, like Cabernet Sauvignon, will give the sauce the right deep flavor.
- 6 lamb shanks, about 1/4 lb. each
- Kosher salt and freshly ground black pepper
- 3 Tbsp. olive oil
- 2 tsp. crushed black peppercorns
- 2 bay leaves
- 8 cups homemade or lower-salt chicken or vegetable broth
- 3 cups dry red wine
- 2 heads garlic, halved crosswise
- 4 ribs celery, cut into large dice
- 4 carrots, cut into large dice
- 1 large onion, peeled and cut into about 8 wedges
- 1 cup thickly sliced mushrooms (about 4)
- 5 3-inch sprigs fresh rosemary
- Heat the oven to 425°F . Season the shanks with salt and freshly ground black pepper. In a large, high-sided ovenproof pot, heat the oil until barely smoking.
- Sear the shanks in batches on all sides until golden brown. Put all the shanks in the pot; add the peppercorns, bay leaves, broth, wine, garlic, celery, carrots, onion, and mushrooms.
- Put the pot in the oven and cook, turning the shanks every 1/2 hour, until the meat is very tender but still on the bone, about 2 hours. (If making ahead, refrigerate the shanks and cooking liquid separately. Before reheating, remove the fat from the liquid. Put the shanks and the liquid in a covered roasting pan in a 400°F oven for about 20 minutes.)
- Remove the shanks and some mushrooms and onions and cover them with foil. Strain the braising liquid into a medium saucepan, degrease carefully, and simmer gently until its flavor is intensified and its volume is reduced by about a third.
- Serve the shanks with the sauce ladled over it, and some of the mushrooms and onions on the side.
*Use tongs to remove the cooked shanks. Reserve some of the vegetables to serve; they’ll be soft but full of flavor.