Braised Carrots with Lamb
Ingredients
- One 1 1/2-pound lamb shank
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 2 large onions, coarsely chopped
- 5 garlic cloves, smashed
- 1 celery rib, coarsely chopped
- 1 cup dry red wine
- 1/2 cup ruby port
- 1 rosemary sprig
- 6 large carrots, peeled
- 1/4 cup mixed chopped parsley, chervil and mint
- Finely grated zest of 1 lemon
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