Braised carrots with lamb

Lamb shank	1 ½ pounds
Salt
Black pepper, freshly ground
Olive oil	2 tablespoons
Onions, large, coarsely chopped	2
Garlic cloves, smashed	5
Celery ribs, coarsely chopped	2
Dry red wine	1 cup
Ruby port	½ cup
Rosemary sprigs	2
Carrots, peeled	6
Water	¾ cup
Parsley, chopped	2/3 cup
Mint, chopped	1/3 cup
Lemon, freshly grated zest	1

1. Preheat oven to 325°F.
2. Season the lamb with salt and pepper.
3. In a large skillet, heat 1 tablespoon oil over moderately high heat, and then brown the lamb on all sides, about 8 minutes.
4. Transfer the lamb to a plate, and pour off the oil.
5. Add the remaining 1 tablespoon of oil to the skillet, and add the onions, garlic, and celery; cook over moderate heat until browned, 12 minutes.
6. Add the wine and port, and boil until reduced to 1/3 cup, about 4 minutes.
7. Transfer to a Dutch oven, add rosemary sprigs, and arrange shanks and carrots on top.
8. Add water, cover, and bake for 2 hours.
9. Transfer lamb and carrots to a bowl, and keep warm.
10. Strain the pan juices into a saucepan, and boil over high heat until reduced to ½ cup, about 7 minutes.
11. Shred the shank meat, and add it to the pan juices; season with salt and pepper.
12. Sprinkle one-fourth of the herbs and zest over the carrots.

Based on a recipe by Dan Barber in the February 2012 issue of Food & Wine.

Second attempt on May 27, 2013