Name: Wine-Braised Lamb Shanks with Herbes de Provence
Yield: Makes 6 servings
Ingredients: 5 tablespoons olive oil, divided; 2 large leeks (white and pale green parts only), chopped (about 2 1/2 cups); 6 large whole garlic cloves; 6 large lamb shanks (12 to 14 ounces each); All purpose flour; 2 2/3 cups dry red wine; 1 cup canned crushed tomatoes with added puree; 1/4 ounce dried porcini mushrooms; 1 1/2 tablespoons dried herbes de Provence; 1 1/4 pounds slender carrots, peeled, cut diagonally into 1/2-inch-long pieces; 1/2 cup chopped fresh parsley

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Wine-Braised Lamb Shanks with Herbes de ProvencePornchai Mittongtare

If an herbes de Provence blend isn't available, use a combination of dried thyme, basil, savory, and fennel seeds. Dried porcini can be found at Italian markets, specialty foods stores, and many supermarkets.

Market tip:

Not all supermarkets have lamb shanks on hand, so call ahead in case you need to order them.

Recipe notes

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