Lamb Shanks Braised In Red Wine With Herbes De Provence

1. Adjust oven rack to middle position and heat oven to 350 degrees. Pat lamb shanks dry and season with salt. Heat oil in Dutch oven over medium-high heat until just smoking. Brown half of shanks on all sides, 7 to 10 minutes. Transfer shanks to large plate and repeat with remaining tablespoon oil and remaining lamb shanks.
2. Drain all but 2 tablespoons fat off pan. Add carrots, onions, celery, garlic, tomato paste, herbes de Provence, and pinch salt and cook until vegetables are just starting to soften, 3 to 4 minutes. Stir in wine, then broth, scraping up browned bits on bottom of pan, and bring to simmer. Nestle shanks, along with any accumulated juices, into pot.
3. Bring to simmer, cover pot, transfer to oven, and cook for 1-1⁄2 hours. Uncover and continue to cook until tops of shanks are browned, about 30 minutes. Flip shanks and continue to cook until remaining sides are browned and fork slips easily in and out of shanks, 15 to 30 minutes longer.
4. Remove pot from oven and let rest for 15 minutes. Using tongs, transfer shanks and vegetables to large plate and tent with aluminum foil. Skim fat from braising liquid and season with salt and pepper to taste. Return shanks to braising liquid to warm through before serving.

LAMB SHANKS BRAISED WITH WHITE BEANS, SWISS CHARD, AND MARJORAM
Substitute 2 teaspoons minced fresh marjoram or 1 teaspoon dried for herbes de Provence and dry white wine for red wine. After skimming excess fat from braising liquid, add 1 recipe SIMPLE CANNELLINI BEANS, 3 ounces stemmed, chopped Swiss chard, and 1 teaspoon more minced fresh marjoram. Cook over medium heat until greens wilt and flavors meld, about 5 minutes. Spoon over each shank; serve.

LAMB SHANKS BRAISED WITH LEMON AND MINT
Add 1 quartered lemon to braising liquid. Substitute 1 tablespoon minced fresh mint for herbes de Provence and substitute dry white wine for red wine. After skimming fat from braising liquid, stir in 1 tablespoon grated lemon zest and 1 tablespoon more minced fresh mint.

LAMB SHANKS BRAISED WITH NORTH AFRICAN SPICES
Serve with couscous and one or more of the following: sautéed onion, lemon zest, parsley, mint, toasted almonds, or ras al hanout.
Substitute 2 tablespoons ras al hanout for herbes de Provence. Add 2 minced ancho chile peppers (or 2 or 3 jalapeños) to onions, carrots, and celery.