Braised Lamb Shanks

Directions

1. Heat olive oil in a heavy roasting pan or Dutch oven large enough to hold shanks in one layer. Add shanks and cook 10 minutes on each side. Pour off all but 2 tablespoons fat.
2. Add onions, carrots and celery and cook for 5 minutes. Add garlic, wine, lemon halves, salt and pepper. Bake covered at 325 degrees F until tender, about 1 1/2 hours. Turn shanks every 30 minutes.
3. Check pan liquids. If dry add another cup water.
4. When lamb is tender, remove shanks from sauce. Strain sauce through a sieve and discard vegetables. Skim and discard fat from surface of braising liquid.
5. Arrange shanks on a platter and serve braising liquid on the side.