Ingredients

• 4 lamb shanks
• 2 t sea salt, divided
• 2 t mignonette pepper (roughly 3/4 each of cracked black and white pepper and coriander)
• 4 T flour
• 1/3 c olive oil or 1/2 stick butter
• 8-10 cloves garlic
• 1 large onion
• 1 shallot
• 2 leeks
• 1 turnip
• 2 carrots
• 2 stalks celery
• 4-8 anchovies (optional, but they give depth of flavor)
• 1/2 6 oz can tomato paste
• 2 bay leaves
• 1/2 t thyme
• 1 bottle red wine - rhone is very good
• 1/4 t white pepper
• 6 fresh mint leaves for garnish

Directions

1. Rub the shanks with 1 t salt and pepper mix and then dust with flour. Chop all vegetables and put to one side.

2. Heat olive oil or butter in large heavy casserole with a lid. Two at a time over medium heat, brown shanks all over but do not burn. Once browned, remove and set aside. Add garlic, onion, shallot, leeks, turnip, carrots and celery and cook over med low heat, stirring occasionally to get up any brown bits on the bottom, until tender. Add a bit of butter or olive oil if the vegetables get too dry.

3. After 10 min, the veggies should be tender. Add anchovies, tomatoe paste, plum tomatoes, bay leaves, and thyme, stir and simmer for 5 min.

4. Pour in bottle of red wine and stir thoroughly.

5. Season with salt and white pepper to taste.

6. Return the lamb shanks to the pot, stir and bring to a boil.

7. cover, reduce heat and simmer for 2-3 hours until th emeat is completely falling off the bone tender.

8. Place shanks in deep serving dish. Skim any fat off the sauce and spoon over and around the shanks in the serving dish.

9. Garnish with fresh mint leaves.

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