Lamb Shanks Braised in Red Wine

I like to use a Merlot in this recipe, but any full-bodied red wine, like Cabernet Sauvignon, will give the sauce the right deep flavor.

• 6 lamb shanks, about 1-1/4 lb. each
• Salt and freshly ground black pepper
• 3 Tbs. olive oil
• 2 tsp. crushed black peppercorns
• 2 bay leaves
• 8 cups homemade or low-salt canned chicken or vegetable stock  
• 3 cups dry red wine (about 1 bottle)
• 2 heads garlic, halved crosswise
• 4 ribs celery, cut into large dice
• 4 carrots, cut into large dice
• 1 large onion, peeled and cut into about 8 wedges
• 1 cup thickly sliced mushrooms (about 4)
• Five 3-inch sprigs fresh rosemary

Heat the oven to 425°F. Season the shanks with salt and pepper. In a large, high-sided ovenproof pot, heat the oil until barely smoking. Sear the shanks in batches on all sides until golden brown.

Put all the shanks in the pot; add the peppercorns, bay leaves, stock, wine, garlic, celery, carrots, onion, and mushrooms. Put the pot in the oven and cook, turning the shanks every 1/2 hour, until the meat is very tender but still on the bone, about 2 hours.

Remove the shanks and some mushrooms and onions and cover them with foil. Strain the braising liquid into a medium saucepan, degrease carefully, and simmer gently until its flavor is intensified and its volume is reduced by about a third. Serve the shanks on top of the white bean purée; ladle the sauce over the lamb. Serve some of the mushrooms and onions on the side.