Stew - Navarin of Lamb

Ingredients

8 lamb shanks (each about 2 1/2 inches long), well-trimmed
2 tablespoons Creole seasoning
2 tablespoons olive oil
1 cup chopped onions
1 cup chopped celery
1 cup chopped carrots
2 cups dry red wine
1/2 cup peeled, seeded and chopped tomatoes, fresh or canned
1/4 cup minced garlic
4 bay leaves
4 teaspoons chopped fresh thyme
2 teaspoons salt
Freshly-ground black pepper
7 cups lamb or beef stock
Garnish: chopped parsley

Instructions

Sprinkle lamb shanks with Creole seasoning. In a large deep skillet heat oil, add lamb and sear until shanks are browned on all sides, about 4 minutes. Add onions, celery and carrots; sauté 1 minute. Stir in wine, tomatoes, garlic, bay leaves and thyme; cook 3 minutes. Season with salt and 4 turns of pepper, and add stock. Bring to a boil, reduce heat to simmering, cover and cook until meat is tender and sauce is reduced and syrupy, about 1 hour. To serve, divide lamb shanks among 4 plates, spoon sauce over and garnish with parsley.

Yield: 4 Servings