This recipe is courtesy of Chef Tom Batayeh of Bottlz.
Braised Lamb Shank
Season lamb with Salt and Pepper and pan sear, remove.
Place lamb in large braising pan.
Add celery, carrots and onions to saute pan. Saute vegetables for 3 minutes. Add 3 cups of red wine. Let vegetables soften. Pour all the ingredients over the lamb.
Add fresh rosemary, thyme, black peppercorns, bay leaves, garlic cloves & 4 qts of vegetable stock
Seal with plastic wrap and aluminum foil and place in preheated 325 degree oven for 3 ½ hours.
Fennel mint crème fraiche
1 Small diced fennel bulb, sautéed in butter with fresh garlic and fresh parsley. Deglaze pan with dry white wine. Let cool. Fold into 3 cups of sour cream and fresh mint. Salt and pepper to taste
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