Roast Lamb Shanks in Creamy Wine Sauce

Roast Lamb Shanks in Creamy Wine Sauce (with Rosemary Potato Slices and Steamed  Kale)
Time: 1 hour
Effort: Easy
Serves: 2

2 lamb shanks
2 tbsp olive oil
4 garlic cloves, cut into slivers
2 shallots, halved
2 stalks celery cut into chunks
2 carrots cut into chunks
1 cup dry red wine
2 tbsp heavy cream
Salt & pepper to taste

Heat oven to 400oF. Take a roasting pan large enough to hold the shanks along with the vegetables and drizzle the olive oil on the bottom. Using a sharp paring knife, cut deep slits into each shank and fill with slivers of garlic, save a few to put around them in the pan. Place in the roasting pan along with the vegetables, shallots and half the wine. Sprinkle with salt and pepper to taste. Roast uncovered for 45 minutes or until the shanks are crisp and falling off the bone. Remove from oven. (Keep temperature at 400oF). Remove vegetables and whatever is left of the wine and blend until smooth in a food processor. Add cream and remaining wine and turn the sauce into a small saucepan. Return shanks to the oven and roast for another 15 minutes, meanwhile simmer the sauce on low. Serve shanks over the sauce (not vice-versa).