Shauna's Braised Lamb

My opinions on lamb: it's very important to make sure it's good meat! You really want 100% grass-fed: pastured raised and pasture finished. Lamb tastes like what it eats, so factory animals fed a slurry of grains, corn, and antibiotics can get pretty greasy and bland. Grass-fed lamb, on the other hand, is lean and herby. So, grass is key. Rah, rah, grass! 

• Lamb shank with bone, or similar-sized lamb roast 
• Half of a medium yellow onion 
• All of a small garlic bulb (peeled and diced) 
• Celery, chopped (or celery root or celery seed) 
• Carrots, chopped 
• Rosemary 
• Thyme 
• Bay leaves 
• 1 diced tomato 
• Dry red wine 

Saute onions, garlic, celery, carrots, rosemary, thyme. Remove veggies and brown meat in the same pan. Add all back into the pan. Add tomato, couple bay leaves, salt and pepper to taste 

Add lots of red wine, and enough water to cover the meat about halfway. Bring to a boil. Reduce immediately to low, cover, and simmer 45mins (or until meat is tender). 

Remove meat and cover it with foil to keep warm (or place into warm oven). Reduce the sauce: boil the remaining broth vigorously until it's very reduced, and thick. This can take up to 20mins. 

Serve with sauce spooned over the meat! Variations: this might be really good with port instead of dry red...