This is a mash-up of two lamb shank recipes:

http://constableslarder.blogspot.com/2009/03/braised-lamb-shanks-with-or...

http://www.epicurious.com/recipes/food/views/Greek-Style-Braised-Lamb-Sh...

We made this for a Greek week, but I'm not really sure what cuisine this ended up as.

Ingredients

2 lamb shanks (approx 1 lb each)
3 tablespoons olive oil

1 large vidalia or spanish onion, chopped
1 medium carrots, peeled and chopped
2 celery stalk, chopped
3 garlic cloves, peeled
1/2 tsp anchovy oil
2 pinches of ground sage
2 pinches of dried thyme (or a few stalks of fresh thyme)
1 bay leaf
2 juniper berries or 1 tablespoon gin
1/4 teaspoon ground nutmeg

1 1/2 tbsp tomato paste

1 to 2 cups of red wine
1 to 2 cups of chicken broth
salt and pepper

Preparation

Preheat oven to 325°F.

Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat.
Pat lamb dry. Sprinkle on all sides with salt and pepper.

Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes.
Transfer lamb to plate.

Turn heat to medium-low.
Add next 10 ingredients to pot. Sauté until vegetables are browned.
Mix in tomato paste.
Add equal parts wine and broth; deglaze pan; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. When finished, should have enough liquid to cover lamb when returned to pot.

Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil.

Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours.

Transfer lamb to plate.

Skim any fat from top of roasting liquid.
Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency.
Return gravy to pot; reduce until gravy-like consistency.
Season to taste with salt and pepper.

Add lamb back to pot.
Rewarm lamb over low heat. Transfer to platter and serve.