Braised Lamb Shanks
Serves 4
For the Braised Lamb Shanks:
4 lamb shanks
salt and freshly ground black pepper
1/2 cup canola oil
2 celery stalks, chopped
2 carrots,chopped
1 large onion, chopped
1/2 cup tomato paste
2 cups red wine
3/4 cup white wine
6 sprigs fresh thyme
2 bay leaves
2 teaspoons whole black peppercorns
2 teaspoons juniper berries
4 anchovy filets, chopped
1 whole head garlic, cut in half
1/4 cup white vinegar
1 cup demi-glace
2 cups Chicken Stock

For the braised lamb shanks:
Preheat the oven to 325 degrees. Season the lamb shanks with salt and pepper.
Heat oil in a large heavy pot over medium heat. Working in batches, add lamb, and sear until brown all over, about 2 minutes per side. Remove from pot, and set aside.
Pour off all but 3 tablespoons fat. Add celery, carrot, and onion, and cook until soft and beginning to brown, 5 to 6 minutes. Add tomato paste, and cook about 3 minutes more. Stir in red and white wine, thyme, bay leaf, peppercorns, juniper berries, chopped anchovies, garlic and vinegar. Bring to a boil. Cook for about 5 minutes to burn off some of the alcohol. Add demi glace and chicken stocks.
Add lamb and return to a boil. Cover and transfer to oven. Cook for 1 hour. Uncover and cook until meat is very tender, turning the shanks over every half hour, 3 hours more.
Remove shanks from braising liquid; strain the liquid and discard the solids. Skim any fat that rises to the surface and use the liquid as a sauce. Serve.