Braised Lamb Shanks in Red Wine and Porto Sauce

Time: 3-4 hours
Effort: Easy
Serves: 6

6 lamb shanks
6 celery stalks cut into chunks
6 carrots cut into chunks
1 large onion, chopped
6 garlic cloves, whole
3 tbsp olive oil
3 cups dry red wine (of course I use Portuguese wine from the Douro region)
2 cups Tawny Port
1/2 cup heavy cooking cream
1 tbsp dried Thyme
Salt & pepper to taste
1-2 tbsp quick dissolving flour

Heat oven to 375oF. In a large dutch oven or roasting pan with lid, add all the ingredients except the Port and cream. Cover and roast for approximately 2 hours. Remove from oven and turn the shanks, basting them with the wine before returning them into the oven. Roast covered for another hour. Remove from oven and add the port and cream. Stir, then baste the shanks again. Using a large spoon or sauce dripper, remove most of the sauce into a small saucepan. Cover the shanks and return to the oven for another half hour or so, until the meat is almost falling off the bones. Meanwhile, simmer the sauce on low and gradually blend in the flour, stirring constantly until thickened. Adjust salt and pepper to taste.