Will the Election be Called by the Time this Lamb Shank is Finished? - Braised Lamb Shank with Red Wine

Time
7 hours - idle

30 minutes - active

Serving
1-2

Ingredients

1 lamb shank

2 tsp salt

1 tbsp chopped fresh rosemary

1 tbsp chopped fresh thyme

1 lemon zested 

4 tbsp extra virgin olive oil

6 roma tomatoes diced

1 yellow onion chopped

6 sticks of celery

3 bay leaves

2 cups red wine

Directions

Salt lamb shank with 1 tsp salt and set aside dish for marinading. In a separate bowl combine rosemary, thyme, lemon zest, and 2 tbsp extra virgin olive oil. Completely cover the lamb shank with the marinade, cover, and refrigerate overnight or for at least four hours.

Pre-heat oven to 325 degrees Fahrenheit 

In a large pot with a cover that can also be used in the oven, add 2 tbsp of extra virgin olive oil over medium heat. Brown all sides of the lamb shank, about 15-20 minutes. Once the lamb shank is golden dark remove from heat and set aside in a separate dish. In the same pot used to cook the lamb shank add the diced Roma tomatoes stirring often until half the liquid is reduced and the sauce has thickened, about 5-7 minutes. Once the liquid has reduced add the chopped celery and onions. Cook stirring occasionally until the onions are transparent, about 5-7 minutes. 

Once the celery is transparent add three bay leaves and two cups of full-body red wine. Bring to a boil and add 1 tsp salt and stir. Add the lamb shank back into the pot. Cover and turn off the stove. Place in oven and cook for 3 hours. 

Wine Pairing:

Any wine, all the wine, drink whatever is left from the goddamn bottle.

Hot Sauce:

Ditch the "sauce" and go for dried red pepper flakes instead!