A very good friend, mentor and principal of mine gave me this recipe. In his own words….
Lamb shanks (we cook two)
2 tbsp oil for braising
A large onion … sliced or chopped
2 cloves garlic … or more?
¼ tsp. red pepper flakes … more if you want it hotter
1 cup red wine (dry)
1 cup of tomatoes … I use fresh ones
1 tbsp. rosemary … use less according to taste
1 tbsp. thyme … “ “ “ “ “
1 tsp. salt
1 tsp. black pepper … I use variegated
½ cup chopped parsley
Vegetables
Brown the shanks in a large casserole. If they are fatty skim off some of the fat (oil). Add onions and garlic to the remaining oil and cook until tender. Add pepper flakes.
Return the shanks and cook for about an hour.
Now add the wine, tomatoes, and seasonings. Cook for another hour.
Now add the vegetables. I put the potatoes on the bottom, then the carrots, turnips, parsnips, kohl rabi and whatever else we might like. This I cook for another hour.
I use a 350 degree oven. I cook so long because we like the meat tender.
If there is too much liquid, add a tbsp. of cornstarch in cold water (14 cup) stirring until you get a thick gravy. I keep the gravy liquidy as I like to soak my mushed potatoes with it.
We got this at a Granville Island restaurant years ago when we went to Vancouver.
I suspect you could use it with beef ribs as well.
They say it is good with venison.