Braised Lamb Shank

I love to cook and make good food for my husband. So, one night I made a BRAISED LAMB SHANK with MASHED POTATOES. I told I him, I don't need to bring you to a fancy restaurant to eat gourmet foods if I can make you gourmet foods out from my kitchen. The good thing of this dish is you can make ahead of time. Just reheat in the oven 400 degrees for about 30 minutes till the meat temperature is 165. Here is my recipe for my BRAISED LAMB SHANK. ENJOY!!!
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DINNER FOR 2
PREPPING TIME: 15 MINUTES
COOKING TIME: 3 HOURS
INGREDIENTS:
2 PCS LAMB SHANK
2 ONCES OLIVE OIL (DIVIDE INTO TWO)
4 ONCES RED COOKING WINE
1 ONCE PARSLEY FINELY CHOPPED (DIVIDE INTO TWO)
 2 ONCES DICED ONION
4 ONCES DICED CARROTS
4 ONCES DICED CELERY
2 SPRIG OF THYME
2 CLOVE DICED GARLIC
6 ONCES TOMATO PASTE
1 - 32 OZ. (2LB.) (907g) BEEF BROTH OR BEEF STOCK
SALT AND GROUND BLACK PEPPER TO TASTE             
 
FOR THE SEASONING FLOUR (USE TO DREDGE THE LAMB):
1 CUP ALL PURPOSE FLOUR
1 TABLESPOON ONION POWDER
1 TABLESPOON GARLIC POWDER
1 TABLESPOON SALT
1 TABLE SPOON BLACK GROUND PEPPER
 
COOKING INSTRUCTIONS:

1. WASH AND PAT DRY THE LAMB SHANK WITH PAPER TOWEL.
2. IN A BOWL COMBINE THE; ALL PURPOSE FLOUR, ONION POWDER, GARLIC POWDER, SALT AND BLACK PEPPER. MIX ALL THE INGREDIENTS, DREDGE THE LAMB SHANK AND SET ASIDE.
3. PREHEAT OVEN TO 400 DEGRESS.
4. PREHEAT A MEDIUM SHALLOW PAN IN A MEDIUM HIGH HEAT WITH 1 ONCES OLIVE OIL TO HIGH HEAT AND BROWN THE LAMB SHANK ALL SIDE. ONCE IS DONE, TAKE OUT FROM PAN AND SET ASIDE. ADJUST THE FLAME TO MEDIUM LOW HEAT. USING THE SAME PAN THAT YOU USE TO BROWN THE LABM, ADD THE REMAINING OF THE OLIVE OIL AND SAUTEE ONION TILL IS TRANCULLENT ANOUT 2 MINUTES.
5. ADD THE GARLIC, CELERY AND CARROTS SAUTEE FOR ABOUT 2 – 3 MINUTES.
6. ADD THE TOMATO PASTE AND SAUTEE FOR ABOUT 5 MINUTES.
7. ADD THE RED WINE TO DEGLAZE IT AND SIMMER FOR ABOUT 3 – 4 MINUTES THEN ADD THE BEEF STOCK, THYME AND THE PARSLEY SIMMER FOR ABOUT 5 MINUTES. TURN OFF THE GAS STOVE.
8. ON STEELESS STEEL BAKING PAN 9”X12”2-1/2 PLACE THE LAMB SHANK, SLOWLY POUR IN THE STOCK/SAUCE MIXTURE. COVER WITH ALUMINUM FOIL, COOK IT IN THE OVEN FOR ABOUT 3 HOURS. BRAISE THE LAMB SHANK EVERY 1 HOURS. ADJUST SEASONING TOWARD THE ENDS (30 MINUTES BEFORE FINISH COOKING.
9. ONCE IS COOK TAKE OUT FROM THE OVEN AND SERVE IT WITH MASHED POTATO OR JUST IT SELF AND GARNISH WITH THE REST OF THE PARSLEY. PAIR WITH YOUR FAVORITE WINE.

 
NOTE: IF YOUR PAN IS SAVE FOR OVEN YOU CAN USE THAT INSTEAD JUST ADD THE LAMB SHANK ON THE SAUCE AND SIMMER IN THE OVEN FOR 3 HOURS. BRAISED THE LAMB EVERY HOUR.