Lamb Shanks Braised in Red Wine with Herbes de Provence
Ingredients
- 6 (12- to 16-ounce) lamb shanks , trimmed
- 1 teaspoon plus a pinch table salt
- 2 tablespoons vegetable oil , divided
- 3 carrots , peeled and cut crosswise into 2-inch pieces
- 2 onions , sliced thick
- 2 celery ribs , cut into 2-inch pieces
- 2 tablespoons tomato paste
- 4 garlic cloves , minced
- 2 tablespoons herbes de Provence
- 2 cups dry red wine
- 3 cups chicken broth
- Ground black pepper
Instructions
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