Ingredients
6 lamb foreshanks, trimmed
Kosher salt and freshly ground black pepper, to taste
3⁄4 olive oil
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, roughly chopped
1⁄2 cup tomato paste
1 tbsp. whole black peppercorns
5 sprigs thyme
3 anchovy filets
1 bay leaf
1 head garlic, halved crosswise
2 cups red wine
1 cup white wine
1⁄3 cup white wine vinegar
1 tsp. sugar
4 cups veal or chicken stock
Instructions
Make the lamb shanks: Heat oven to 325°. Using a paring knife, cut each shank to the bone 1″ from the narrow end to help expose the bone while cooking; season generously with salt and pepper, and set aside. Heat 1⁄4 cup oil in a 6-qt. saucepan over medium-high heat. Add celery, carrot, and onion, and cook, stirring, until very soft, about 10 minutes. Add tomato paste, and cook, stirring, until lightly caramelized, about 2 minutes. Add peppercorns, thyme, anchovies, bay leaf, and garlic, and cook, stirring, for 3 minutes more. Add both wines, vinegar, and sugar, and bring to a boil; reduce heat to medium-low, add stock, and keep stock mixture warm.
Heat remaining oil in a 12″ skillet over medium-high heat. Working in batches, add lamb shanks, and cook, turning as needed, until browned on all sides, about 4 minutes. Transfer shanks to a large roasting pan, and pour stock mixture over and around shanks. Cover with foil, and bake in oven for 1 hour. Remove foil, and continue cooking, turning shanks every half hour, until tender and caramelized, about 3 hours.
Remove shanks from braising liquid and pour liquid through a fine strainer into a bowl; skim any fat on the surface. Serve lamb shanks with liquid as a sauce.