Start with nice meaty fresh American LAMB shanks. In a heavy Dutch oven heat about 2 Tbs. Of olive oil on med. high heat. Wipe the shanks dry with paper toweling and dredge them in all purpose flour. Add to the Dutch oven to brown. Meanwhile,
Mince 1 medium yellow onion
Mince 1 stalk of carrot
mince 1 nice peeled carrot
Turn shanks to brown on all sides, then add the minced vegetables, add a nice pinch of sea salt.
When the onions are transclucent (about 2-3 minutes) add
1 tsp. Garlic purée, or 1 large smashed garlic clove
Add 1 cup of nice dry red wine, (not cooking wine)
Add 1 cup of vegetable broth, or chicken stock
Add enough water, depending on how many shanks or the size of your Dutch oven, to come about half or 2/3 the way up the sides of the shanks.
Cover and move to a very low simmer burner, or low oven.
Cook 2 1/2 hours, check once in awhile to turn the shanks and check the liquid level.
Add about 1 tsp. Of herbs de Provence**
Salt to taste and fresh cracked pepper to taste.
Cover and continue to cook 1/2 hour to 1 hour, until meat is fall off the bone tender.
Remove the shanks to a warm platter and cover, defat the gravy, and reduce to the consistency you prefer.
In my case, I added orzo right to the Dutch oven, stirred it good, covered and cooked on low 10 minutes until the orzo was done and absorbed the gravy.
**Herbs de Provence and French Grey Sea Salt are both available in my Herbs & Spice Shop
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