- 6 lamb foreshanks
- Coarse salt and pepper, to taste
- 3 tablespoons plus 1/4 cup olive oil
- 2 ribs of celery, roughly chopped
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 1/3 cup tomato paste
- 5 sprigs of fresh thyme
- 1 bay leaf
- 8 whole black peppercorns
- 3 anchovy fillets
- 1 whole head of garlic, cut in half crosswise
- 2 cups red wine
- 1 cup white wine
- 1/3 cup white-wine vinegar
- 1 teaspoon sugar
- 2 cups beef broth and 2 cups chicken broth
- White Bean Puree , for serving
- 1.Preheat oven to 325°F. Season the lamb with salt and pepper.
- 2.Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
- 3.Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
- 4.Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.
- 5.Pour the remaining 1/4 cup of olive oil into a sauté pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
- 6.Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
- 7.Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree.