6 whole lamb shanks
¼ cup vegetable oil
1 yellow onion, peeled and cut into 1-inch pieces
2 carrots, peeled and cut into 1-inch pieces
¼ cup tomato paste
1 cup red wine, such as Syrah
1 bay leaf
5 sprigs fresh thyme
2 quarts homemade veal stock (or beef broth)
One day prior to serving:
Preheat oven to 275°F. Allow lamb shanks to sit at room temperature for 30 minutes.
Season the lamb shanks generously with salt. In a large skillet, heat the oil until almost smoking. Add the lamb and sear on all sides until golden brown. Remove lamb from the skillet and place into a roasting pan.
In the skillet, add the onions and carrots and sauté until golden brown. Add the tomato paste and wine, cook for 2 minutes and then add to the roasting pan along with the herbs and stock. Cover the roasting pan with foil and place in oven. Braise for 3 hours or until the lamb is very tender. Remove the roasting pan from the oven and let the lamb cool in the braising liquid overnight.
Prior to serving:
Preheat oven to 325°F.
Skim the fat off the top of the braising liquid and remove the lamb shanks. Strain the braising liquid and place into a Dutch oven over medium heat. Reduce the braising liquid to sauce consistency and season to taste. Add lamb shanks, cover the pot and place in the oven. Reheat for 20 minutes or until lamb shanks are warm.
Serve lamb shanks with potatoes or polenta on the side. Spoon sauce over top.