Ingredients
- 2tablespoons extra-virgin olive oil
- Four 1-pound lamb shanks
- Salt and freshly ground pepper
- 5garlic cloves, peeled
- 4medium carrots, sliced 1/4 thick
- 4medium celery ribs, sliced 1/4 inch thick
- 1large onion, coarsely chopped
- One 750-milliliter bottle dry red wine
- 1cup water
- 3bay leaves
- 12peppercorns
- Maple-Glazed Root Vegetables and Braised Red Cabbage, for serving
Description
5
Food & Wine
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