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Ingredients

• 1 lamb shank, closely trimmed of fat
• 1 1/2 Tbsp. olive oil
• 1 md. onion, cut into eighths
• 2 md. carrots, peeled and cut into 1' chunks
• 1 celery stalk, cut into 1/4' pieces
• 1 clove garlic, chopped
• 1 Tbsp. tomato paste
• 1/2 Tbsp. dried Herbes de Provence
• 1/2 Tbsp. juniper berries*, smashed (or 1/2 Tbsp. dried rosemary)
• 1 cup red wine (Zinfandel's a good choice)
• Salt and pepper to taste

Description

Slowly Braised Lamb Shanks Are Almost Impossible To Beat On A Cold Wintry Day. Savory And Richly-flavored, This Recipe Will Almost Make You Glad The Weather Is Bad. And Although There's Some Prep Up Front, Most Of The Cooking Process Is Trying To Ignore T

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