4 Lamb shanks, trimmed of excess fat
Olive oil for browning
2 tablespoons chopped basil
2 teaspoons Chopped thyme
1 tablespoon chopped rosemary
2 tablespoons salt
Ground black pepper to taste
2 medium yellow onions, chopped
1 carrot, chopped
2 tablespoons minced garlic
1 cup dry white wine
2 cups beef broth
1 bay leaf
Rub the lamb shanks with the chopped herbs and salt and allow to sit in the fridge for six hours. Preheat oven to 325 degrees. In a large pan, heat the olive oil until very hot and brown the lamb shanks on all sides. Remove them from the pan and place them in a roasting pan. Add the onions, carrots, and garlic to the pan in which you browned the lamb and saute until the vegetables are soft. Add the white wine, bay leaf, and broth, and bring the mixture to a boil. Remove from heat and pour over the browned lamb shanks. Cover the roasting pan and cook in the oven for about 2 hours, or until the lamb is tender and practically falling away from the bone. Remove the shanks and keep them hot on the side. Skim away the fat from the braising liquid, and reduce it over high heat until it’s half of what it once was. Check for seasoning and serve