Montreal Braised Lamb Shanks Recipe

Use a sharp knife to trim and scrape the meat from around the top 1 in (2.5 cm) of the slender end of each lamb shank until the bone is exposed. Dust with flour. Heat half the vegetable oil in a large saucepan set over medium heat. Add the shanks and cook, turning as necessary, until browned. Remove from pan and reserve. Add the remaining oil, onion, carrot, garlic, rosemary and bay leaf. Partially cover and cook, stirring often, for 10 minutes. Stir in tomato paste.

Increase heat to medium-high and stir in any flour which did not cling to the lamb. Add the browned lamb, port and broth. Bring to a boil. Reduce heat until mixture is barely simmering and cook for 2 hours or until lamb is very tender. Remove shanks from the pan and cover with foil.

Simmer pan juices for 20 minutes longer or until reduced and slightly thickened. Taste pan juices and adjust seasoning with salt and pepper if necessary. Return lamb to pan and simmer just until heated through. (Alternatively, return lamb to pan and cool to room temperature. Cover and reserve for up to 2 days before reheating and serving.)

Makes 2 to 4 servings.