½ cup canola oil, divided
6 lamb shanks, bone-in
Salt and pepper, to taste
1 Spanish onion, diced
2 leeks with tops, trimmed, cleaned and diced
3 carrots, peeled and cut into 1-inch pieces
8 tomatoes, diced
2 cups Pinot Noir
4 cups lamb stock (or substitute chicken or vegetable stock)
1 bunch fresh thyme, stems removed
2 bay leaves
5 garlic cloves
1 tablespoon black peppercorns
Maple-glazed apples*
Preheat oven to 375˚F.
Heat ¼ cup oil in oven-safe pot over high heat. Season lamb shanks with salt and pepper. Add shanks to pan in batches, if necessary. Brown well, about 3 minutes per side. Set aside.
Drain oil from pot. Add remaining oil, onion, leeks and carrots.
Salt lightly, and cook until very dark and nicely caramelized. Add tomatoes,…
