From: Chef Tom Borgia, Russell House Tavern, Boston. Yield: 4 servings. 4 lamb shanks 1 bottle red wine to taste, kosher salt and freshly cracked black pepper 1 Tbsp. canola oil 2 stalks celery 1 carrot 1 Spanish onion 1 head garlic 1 gallon chicken stock In a bowl, marinate lamb overnight in wine, refrigerated. Remove lamb from wine, reserving wine. Pat lamb dry and season liberally with salt and pepper. In a large braising pan with oil, brown lamb on all sides. While shanks ...
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