Herb Roasted Lamb Shanks with Harissa Wine Sauce

Preheat oven to 375ºF.

In a small bowl, combine rosemary, thyme, sage, and salt and pepper. Drizzle a little bit of olive oil over the lamb shanks and cover with herb mixture.

Heat a large Dutch oven to medium-heat and add 2 tablespoons oil. Sear the shanks on both sides, about 3 minutes each side. Remove from pan and set aside.

Add the remaining olive oil to the pan. Add celery, onion, and carrots, Cook until the veggies have softened, about 5 minutes. Pour the wine into the pan and simmer for a few minutes.

Add the lamb shanks back to the pan along with beef stock. Place the pan into the oven and roast for about 1 hour and 40 minutes.

Remove pan from oven. Place lamb shanks on a wire rack to cool lightly. Meanwhile, strain the liquids and veggies through a fine mesh sieve. Return liquids to pot and turn to medium heat. Stir in the tomato paste and continue to cook until the sauce has thickened, about 5 minutes.

Pour the wine sauce into a bowl and stir in the harissa. Place some of the veggies onto a plate, top with a lamb shank and cover with harissa wine sauce. Enjoy!