Braised Lamb Shanks

4 to 6 large lamb shanks , depending on how if serving 4 or 6 people **sprinkle with some salt and freshly ground black pepper

2 tablespoons oil (I use avocado oil as a healthy oil with a high smoke point)

1 large yellow onion , finely chopped

2 large carrots , finely diced

6 cloves garlic , minced

2 cups dry red wine (e.g., cabernet sauvignon, pinot noir)

2 cups quality chicken broth (we use and recommend Aneto) **OR beef broth (see blog post) plus more as needed to immerse the lamb shanks

3 sprigs rosemary (or 1 teaspoon dried rosemary)

6 sprigs thyme (or ¾ teaspoons dried thyme)

3 bay leaves

1 tablespoon ground porcini mushrooms *STRONGLY recommended for the BEST flavor (use a spice/coffee grinder, blender, or pound to grind them in a ziplock bag)

15 ounce can plain tomato sauce or passata

2 tablespoons concentrated tomato paste

1 teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons unsalted butter

Gremolata for Serving (optional)

zest of one lemon OR zest of one orange (depending on flavor preference)

¼ cup chopped fresh parsley

1 clove garlic , minced

Directions at daringgourmet.com

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