ROSEMARY LAMB SHANKS

Steps:

• 1. Preheat oven to 375ºF.
• 2. Heat oil in heavy large Dutch oven over medium-high heat.
• 3. Season lamb shanks with salt and pepper.
• 4. Working in batches, add lamb to Dutch oven; brown on all sides, about 8 minutes per batch.
• 5. Transfer lamb to plate.
• 6. Add carrots, celery, onion and garlic to Dutch oven; saute until light brown, about 4 minutes.
• 7. Add 1 3/4 cups wine; bring to boil, scraping up any browned bits, about 2 minutes.
• 8. Add both broths, rosemary and bay leaves.
• 9. Return lamb to Dutch oven; cover. Cook in oven until lamb is very tender, stirring occasionally, about 1 hour 30 minutes.
• 10. Transfer lamb shanks to platter. Tent with foil.
• 11. Strain cooking liquid, reserving vegetables.
• 12. Discard bay leaves. Return liquid to Dutch oven.
• 13. Boil liquid until reduced to 1 1/2 cups, about 10 minutes.
• 14. Mix remaining 1/4 cup wine with cornstarch until smooth.
• 15. Add to cooking liquid and simmer until thickened, stirring frequently, about 5 minutes.
• 16. Return lamb and vegetables to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.).
• 17. Simmer lamb until heated through. Season to taste with salt and pepper.
• 18. Arrange lamb and vegetables on platter.
• 19. Spoon sauce over.
• 20. Garnish with rosemary sprigs and serve.