Lamb shanks

  (Bryan Chan, Los Angeles Times)

 

Total time: 2 hours, 50 minutes

Servings: 4

1/2cup dried plums

1/4cup Port

4 lamb shanks (about 5 pounds)

2 cloves garlic, peeled and halved

Salt and pepper to taste

1/2 cup flour

1/4cup olive oil

1 cup diced red onion

1 carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 1/2 teaspoons minced rosemary

1 tablespoon tomato paste

1 1/2 cups chicken broth

1 1/2 cups beef broth

3/4cup Merlot