Braised Lamb Shanks or Beef Short Ribs
Source: Barbara Pistrang
2 lamb shanks or 1-1/2 lbs. beef short ribs
2 T olive oil
2 large carrots, chopped
2 celery stalks, chopped
2-3 medium potatoes, chopped
1 garlic clove, minced
1-1/2 to 2 cups beef stock (can be made with bouillon)
1 tsp. dried thyme (or 2 tsps. fresh thyme)
1/2 tsp. dried rosemary (or 1 tsp. fresh rosemary)
1 tsp. dried oregano
1 bay leaf
3/4 cup raisins, soaked in 1/2 cp sherry for a few hours (optional but highly recommended)
Preheat oven to 350. Season lamb or beef with salt. Heat a Dutch oven or an oven-proof, thick-bottomed pot with a tight fitting cover on medium high heat on the stovetop. Add the olive oil and brown the meat briefly on all sides. Remove meat to a dish.
Add onion, carrot and celery to pot and saute for 5 minutes, stirring often. Add potatoes and cook another 2 minutes. Add the garlic, meat, herbs and raisin/sherry mixture. Bring the sherry to a boil and cook for 2 minutes.
Add the stock and bring to a simmer. Remove from heat, cover the pot, and bake in the oven for 1-1/2 to 2 hours or until the meat is tender.
Remove the meat, strip the meat from the bones and return the meat to the pan.