1

Season lamb shanks generously with salt and pepper. Heat olive oil in a large pot or Dutch oven (oven safe), almost to the smoking point. Sear lamb shanks well, on all sides; remove lamb from pot and set aside momentarily. To the pot add the vegetables and turn the heat up to medium-high. Sauté vegetables until golden.

2

Preheat oven to 325 degrees F.

3

When vegetables are well sautéed, add port and Zinfandel, bay leaves, coriander and peppercorns. Reduce the wine for 5 minutes; add stock and bring the liquid to a boil. skim any foam that rises to the top and discard. Season with salt and pepper to taste; add shanks to the pot and lid the pot (or cover with aluminum foil).

4

Place pot in oven for 3 to 3½ hours. Remove the shanks from the braising liquid and set aside. Strain liquid- reduce it down for 20 minutes.

5

Place lamb shanks on a serving plate, pour reduction sauce over them and serve.