White-Wine-Braised Lamb Shanks ACTIVE: 35 MIN TOTAL TIME: 2 HRS SERVINGS: 6 Ingredients 6 lamb shanks (about 6 pounds) Kosher salt and freshly ground pepper 1/4 cup all-purpose flour 3 tablespoons extra-virgin olive oil 2 carrots, quartered 2 celery stalks, quartered 1 large onion, halved 8 garlic cloves, crushed 6 thyme sprigs 2 bay leaves 1 cup dry white wine 3 cups low-sodium chicken broth Directions Season the lamb shanks with salt and pepper and dust with the flour, shaking off any excess. In a large cast-iron casserole, heat the olive oil until shimmering. Working in batches, cook the lamb over moderately high heat, turning, until browned all over, about 12 minutes per batch. Transfer the browned lamb to a plate. Add the carrots, celery, onion, garlic, thyme and bay leaves to the casserole and cook over moderate heat, stirring occasionally, until browned in spots. Add the wine and bring to a boil, scraping up the browned bits from the bottom of the casserole. Add the chicken broth and bring to a simmer. Return the lamb shanks and any accumulated juices to the casserole. Cover and simmer over low heat until the lamb is very tender, about 1 1/2 hours. Transfer the lamb shanks to a plate. Strain the sauce into a bowl, then pour the sauce back into the casserole, discarding the vegetables. Bring the sauce to a boil and cook over high heat until thickened and reduced to 3 cups, about 10 minutes. Season with salt and pepper. Add the lamb back to the sauce and cook over moderate heat until hot, about 3 minutes. Transfer the lamb to shallow bowls, ladle some of the sauce on top and serve. #---------------------------------- Wine-Braised Lamb Shanks with Herbes de Provence 6 servings If an herbes de Provence blend isn't available, use a combination of dried thyme, basil, savory, and fennel seeds. Dried porcini can be found at Italian markets, specialty foods stores, and many supermarkets Ingredients 5 tablespoons olive oil, divided 2 large leeks (white and pale green parts only), chopped (about 2 1/2 cups) 6 large whole garlic cloves 6 large lamb shanks (12 to 14 ounces each) All purpose flour 2 2/3 cups dry red wine 1 cup canned crushed tomatoes with added puree 1/4 ounce dried porcini mushrooms 1 1/2 tablespoons dried herbes de Provence 1 1/4 pounds slender carrots, peeled, cut diagonally into 1/2-inch-long pieces 1/2 cup chopped fresh parsley Preparation Heat 1 tablespoon oil in heavy wide pot over medium heat. Add leeks and garlic; sauté until leeks soften, about 5 minutes. Transfer leek mixture to small bowl. Sprinkle lamb shanks with salt and pepper; dust with flour to coat. Heat remaining 4 tablespoons oil in same pot over medium-high heat. Add lamb and cook until brown, turning occasionally, about 12 minutes. Add leek mixture, wine, tomatoes with puree, mushrooms, herbes de Provence, and carrots. Stir to coat lamb with vegetable mixture. Reduce heat to medium-low, cover, and simmer until lamb is very tender, turning twice, about 1 hour 30 minutes. Uncover and continue to simmer until sauce reduces slightly, about 10 minutes longer. Spoon off fat from pan juices. Season lamb to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated. Rewarm, covered, over low heat before serving.) Sprinkle with parsley and serve. Herbs de Provence This traditional herb mix combines herbs commonly used in France. Use to season chicken, vegetables, or meat. Prep Time: 5 minutes Total Time: 5 minutes Ingredients: 3 Tablespoons dried marjoram 3 Tablespoons dried thyme 3 Tablespoons dried savory 1 teaspoon dried basil 1 teaspoon dried rosemary 1/2 teaspoon dried sage 1/2 teaspoon fennel seeds Preparation: Combine marjoram, thyme, savory, basil, rosemary, sage, and fennel. Mix well and spoon into a tightly-lidded jar. Store in a cool, dark place up to 4 months. Use herbs de Provence to season chicken, vegetables, or meat. Yield: 3/4 cup #---------------------------------- Tuscan Lamb Shanks with White Beans yield: Makes 4 servings active time: 20 min total time: 1 hr Far from being a culinary museum piece, the pressure cooker deserves a place in the 21st-century kitchen. One reason: You can make this hearty Italian meal of incredibly tender lamb with vegetables and saucy beans in about an hour Ingredients 2 lamb shanks (2 pounds total) 2 tablespoons olive oil 1 large onion, chopped 2 medium carrots, chopped 2 celery ribs, chopped 3 garlic cloves, thinly sliced 1 (14-ounces) can diced tomatoes in juice 2 rosemary sprigs 1 cup dried navy beans, picked over 3 1/2 cups water Equipment: a 6-to 8-quart pressure cooker Garnish: chopped flat-leaf parsley; extra-virgin olive oil for drizzling Preparation Pat lamb shanks dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in pressure cooker over medium-high heat until it shimmers, then brown shanks well, 1 at a time, transferring to a plate. Add onion, carrots, celery, and garlic to pressure cooker and sauté until golden brown, about 6 minutes. Add tomatoes with juice and rosemary and cook, stirring, 1 minute. Stir in beans, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Return lamb shanks to pressure cooker and bring to a boil. Seal lid and cook at high pressure according to manufacturer’s instructions, 30 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely. Remove lid and discard rosemary, then transfer shanks to a cutting board and coarsely shred meat. Spoon bean and vegetable mixture into large shallow bowls, then top with lamb and sauce. #---------------------------------- Slow Roasted Lamb Shanks with Braised Lentils 4 servings Ingredients 2 1/2 cups chopped red onions 1 cup diced celery 1 cup diced peeled carrots 3 tablespoons chopped fresh thyme 3 tablespoons chopped fresh mint 4 large lamb shanks (about 6 pounds total) 5 tablespoons extra-virgin olive oil 8 cups chicken stock or canned low-salt chicken broth 1/2 cup dry red wine 4 juniper berries* (optional) 1 bay leaf 1 tablespoon all purpose flour 1 tablespoon butter, room temperature Braised Lentils Preparation Preheat oven to 500°F. Spread onions, celery, and carrots over bottom of large roasting pan. Rub thyme and mint over lamb shanks; sprinkle generously with salt and pepper. Place lamb shanks atop vegetables. Drizzle 3 tablespoons oil over. Roast uncovered 30 minutes. Pour 1 cup chicken stock over lamb and vegetables in pan. Reduce oven temperature to 425°F. Continue to roast uncovered until lamb is very tender and almost falls off bones, adding 1 cup stock to pan every 30 minutes and turning and basting lamb occasionally, about 3 hours longer. Using tongs, transfer lamb shanks to bowl; cover to keep warm. Transfer vegetables and pan juices to large saucepan; skim fat from surface. Add remaining 1 cup stock, wine, juniper berries if desired, and bay leaf to saucepan. Simmer 10 minutes to blend flavors. Strain, pressing on solids to extract as much vegetable pulp and liquid as possible. Return strained liquid to same saucepan; bring to boil. Mix flour and butter to blend in small bowl. Add to saucepan; whisk until sauce thickens slightly and is reduced to 2 cups, about 2 minutes. Season sauce with salt and pepper. Spoon Braised Lentils onto 4 plates. Drizzle remaining 2 tablespoons oil over lentils. Top each serving with 1 lamb shank. Spoon sauce over lamb. * Available in the spice section of most supermarkets. Braised Lentils Ingredients 3 tablespoons extra-virgin olive oil 1 cup finely chopped red onion 2/3 cup finely chopped carrot 1/2 cup finely chopped celery 1 1/4 cups dried green lentils 4 cups chicken stock or canned low-salt chicken broth Preparation Heat oil in heavy medium saucepan over medium-high heat. Add onion, carrot, and celery and sauté until slightly softened, about 5 minutes. Add lentils and stir 1 minute. Add stock and bring to boil. Reduce heat to medium-low; cover and simmer until lentils are just tender, stirring occasionally, about 35 minutes. Season with salt and pepper. #---------------------------------- Red Wine-Braised Lamb Shanks Serves 4 Ingredients 2 tablespoons olive oil 4 lamb shanks (about 3 1/2 pounds) 1 large onion, chopped 4 large garlic cloves, minced 1 28-ounce can ready-cut tomatoes 1 1/2 cups dry red wine 1 teaspoon dried marjoram, crumbled print a shopping list for this recipe view wine pairings Preparation Heat oil in heavy large skillet over medium-high heat. Add lamb shanks to skillet and cook until brown, turning occasionally, about 12 minutes. Transfer lamb to plate. Reduce heat to low. Add onion and garlic to skillet and sauté until tender, about 6 minutes. Return lamb to skillet. Pour in tomatoes with their juices and red wine. Stir in marjoram. Season generously with salt and pepper. Cover and simmer until lamb is very tender, turning lamb shanks occasionally, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Return to boil before continuing.)Uncover and boil liquid until reduced to sauce consistency if necessary. #---------------------------------- Lamb Shanks with White Wine and Tomatoes Recipe (serves 4) 4 lamb shanks, trimmed into 1' pieces salt and pepper 1 tablespoon coriander seed 3 dried thai chiles 2 tablespoons dried rosemary, or fresh rosemary 1 tablespoon flour 2-4 tablespoon olive oil 1 clove garlic, finely minced 1 large carrot, quartered, and finely sliced 2 celery stalks, finely sliced 1 large onion, finely chopped 2 tablespoons balsamic vinegar 1 cup dry white wine 6 anchovies, or 1T anchovy paste 2 14 oz cans plum tomatoes, with juice handful fresh basil or parsley, roughly chopped 1. Preheat oven to 350F. In a mortar and pestle crush the chiles and coriander, if you are using dried rosemary crush it too. Chop the rosemary if you are using fresh rosemary. On a plate spread the spice mixture. Add to it the flour and add a really healthy amount of salt and pepper. Stir it around and mix everything together. Dust the lamb shanks in the mixture and rub and pat it right in. 2. In a large dutch oven over medium heat heat 2T of the oil. Brown the shanks on each side and remove and set aside. If more oil is needed add the remaining 2T and heat. Add the carrots, onions, celery, garlic and a pinch of salt and cook, stirring until soft about 8 minutes. Add the balsamic vinegar and cook for 3 minutes. Add the white wine and simmer for 2 more minutes. Add the anchovies (or anchovy paste) and stir to combine. Then add the tomatoes and tomato juice. Add the lamb and bring up to a boil. 3. Transfer to the oven and simmer, covered for an hour and a half. Remove lid and cook for another half hour. 4. If you have too much liquid, remove the shanks and cover to keep warm, meanwhile boil down the sauce until a little thicker. Season to taste, you will likely want about 1/2t of salt. Serve over risotto or mashed potatoes. Garnish with parsley or basil. #---------------------------------- Lamb Shanks with Tomatoes and Fresh Herbs Ingredients 2 teaspoons salt 2 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 1 teaspoon fennel seeds 1 teaspoon freshly ground black pepper 1/2 teaspoon ground coriander 4 large lamb shanks 3 tablespoons olive oil 2 ounces thinly sliced capocollo or pancetta, cut into thin strips 1 1/2 cups chopped onion 1 cup chopped carrots 1/2 cup chopped celery 6 garlic cloves, chopped 3 3 x 1/2-inch strips lemon peel 2 small bay leaves 2 teaspoons chopped fresh thyme 2 cups dry white wine 2 cups drained canned diced tomatoes in juice 1 1/2 cups low-salt chicken broth 3 tablespoons chopped fresh parsley 1 tablespoon grated lemon peel 1/2 teaspoon freshly ground black pepper Preparation Mix first 6 ingredients in small bowl; rub all over lamb. Let stand 30 minutes. Preheat oven to 350°F. Heat oil in large ovenproof pot over medium-high heat. Add lamb and sauté until brown, turning with tongs, about 12 minutes; transfer to plate. Reduce heat to medium. Add capocollo and stir 1 minute. Add onion, carrots, and celery. Cover and cook until vegetables are soft, stirring occasionally, about 10 minutes. Mix in garlic; cook 1 minute. Mix in lemon peel strips, bay leaves, and thyme. Add wine and bring to boil, scraping up browned bits. Add tomatoes and broth. Return lamb to pot. Bring to boil; cover and transfer pot to oven. Cook lamb until just tender, turning occasionally, about 1 1/2 hours. Remove pot from oven. Tilt pot and spoon off fat that rises to top of sauce. Place pot over medium heat and boil uncovered until sauce reduces enough to coat spoon and lamb is very tender, about 30 minutes. Season to taste with salt and pepper. Discard lemon peel and bay leaves. (Can be made 1 day ahead. Cool 30 minutes, chill uncovered until cold, then cover and keep chilled. Rewarm over low heat before continuing.) Mix parsley, grated lemon peel, and 1/2 teaspoon pepper in small bowl for gremolata. Transfer lamb to large shallow bowl. Sprinkle with gremolata and serve. #---------------------------------- Lamb Shanks with Red Wine Recipe (serves 2) 1/4 cup flour ~1/4 teaspoon salt ~1/4 teaspoon pepper 2 lamb shanks, silver skin and excess skin trimmed 2 tablespoons vegetable oil 1/2 onion, diced 1 carrot, diced 1 cup red wine 1/2 cup chicken stock 1 stalk celery, diced 2 cloves garlic, minced 1 bay leaf 1 teaspoon brown sugar 1 tablespoon brown sugar 1 tablespoon herbes de provence Preheat oven to 300F. Heat a heavy oven proof pot or casserole to medium. On a plate toss together flour, salt and pepper. Dredge the shanks in the flour mixture all over and shake off excess. Put oil in the pot and add lamb shanks. Patiently allow to brown on all sides, turning as necessary. Remove from pot and pour off excess oil. Add red wine and stock and bring to a simmer, gently scraping any brown bits for the bottom. Add shanks back to the pot along with remaining ingredients. Put a lid on it and place in the oven. Bake for 2-3 hours or until tender. Turn the lamb every 45 minutes. Remove lamb shanks and cover to keep warm. Spoon excess fat off of sauce. If you want a thicker sauce put it back in the oven, uncovered to reduce. If you want a more uniform sauce, put in the blender briefly. Take this opportunity to taste it and adjust seasoning with salt and pepper Serve shanks with a hearty carb like mashed potatoes, risotto or buttered noodles. The sauce can be poured right on the shanks or served on the side. #---------------------------------- Herb Marinated Braised Lamb Shanks Serves 4. Ingredients 2 teaspoons ground cumin 2 teaspoons ground coriander 1 Tbsp chopped fresh thyme 1 Tbsp chopped fresh rosemary .5 Tbsp curry powder .5 teaspoon salt 1/4 cup plus 1 Tbsp olive oil, divided 2-4 lamb shanks (1 to 1.4 lb each) 6 cups chicken stock or low-salt chicken broth 4 garlic cloves, peeled, smashed 2 carrots, peeled, cut lengthwise and then and cut into 2 inch segments 1 pound red-skinned new potatoes, quartered lengthwise 4 plum tomatoes, halved lengthwise 2 small zucchini, quartered lengthwise 1 Tbsp all purpose flour 1 Tbsp tomato paste Method 1 Stir together in a small bowl the ground cumin, coriander, thyme, rosemary, curry powder, and salt. Mix in 1/4 cup olive oil. Place lamb shanks in large freezer bag. Add the spice oil to the bag. Rub spice oil all over shanks. Press the air out of the bag and seal the bag. Place in a dish to catch any leakage. Marinate 4 hours or overnight. 2 Preheat oven to 350°F. Heat 1 Tbsp olive oil in heavy large ovenproof pot over high heat. Remove lamb shanks from marinade bag and place in heated pan. Discard remaining marinade. Cook lamb shanks until brown on all sides, turning occasionally, about 10 minutes. Add stock and garlic; bring to boil, cover and transfer to oven. Cook 1 hour; remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer. Using tongs, transfer lamb to platter; tent with foil to keep warm. 3 Bring liquid in pot to simmer over medium heat. Add carrots; simmer 10 minutes. Add potatoes to liquid and simmer 5 minutes longer. Add tomatoes and zucchini to liquid and simmer until vegetables are just tender, about 5 minutes. Using slotted spoon, transfer vegetables to platter with lamb. Spoon off fat from braising liquid, reserving 1 tablespoon. 4 Heat reserved fat in heavy large skillet over medium heat. (If there is no fat, heat 1 Tbsp olive oil instead.) Whisk in flour; stir 2 minutes. Whisk in tomato paste and 1 cup of the braising liquid. Add back into the pot with the rest of the braising liquid. Boil for a couple minutes until slightly thickened. Add back the vegetables and the lamb shanks. If you want, use a couple forks to break away the lamb meat from the bones. Discard the bones. #---------------------------------- Greek-Style Braised Lamb Shanks 6 servings At the restaurant, orzo (rice-shaped pasta) is served alongside the gravy-rich lamb Ingredients 3 tablespoons olive oil 6 12- to 14-ounce lamb shanks 2 celery stalks, chopped 1 large onion, chopped 1 large carrot, chopped 6 large garlic cloves, chopped 3 drained canned anchovies 2 cinnamon sticks 2 small bay leaves 2 fresh thyme sprigs 5 juniper berries or 2 tablespoons gin 1/4 teaspoon ground nutmeg 1 tablespoon tomato paste 1 750-ml bottle Merlot 1 14-ounce can low-salt chicken broth 1 14-ounce can low-salt beef broth Preparation Preheat oven to 325°F. Heat oil in large ovenproof pot (wide enough to hold lamb in single layer) over medium-high heat. Sprinkle lamb on all sides with salt and pepper. Add lamb to pot and sauté until brown, turning occasionally, about 10 minutes. Transfer lamb to plate. Add next 10 ingredients to pot. Sauté until vegetables brown, about 20 minutes. Mix in tomato paste. Add wine and all broth; boil until liquid is reduced by half, stirring occasionally, about 10 minutes. Return lamb to pot, arranging in single layer; add any accumulated juices. Bring to boil. Place lamb in oven and cook uncovered until tender, basting and turning occasionally, about 2 hours. Transfer lamb to plate. Skim any fat from top of roasting liquid. Press all liquid and enough of vegetables through sieve set over large bowl to make sauce with gravy consistency. Return gravy to pot; add lamb. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm lamb over low heat. Transfer to platter and serve. #---------------------------------- Crockpot Lamb Shanks Prep Time: 20 minutes Cook Time: 8 hours Total Time: 8 hours, 20 minutes Yield: 4 servings Ingredients: 1 sweet onions, sliced and separated into rings 4 lamb shanks 1 teaspoon Worcestershire sauce 1 teaspoon kosher salt Freshly ground black pepper 1 teaspoon olive oil 10 whole, peeled garlic cloves, large ones cut in half (or more to taste) 8 ounces mushrooms, brushed clean, large ones cut in half 1/2 cup red wine 1/2 cup strong beef broth (double-strength) 1 (14 ounces) can diced tomatoes (about 1-3/4 cups) 1 teaspoon dried oregano 1 teaspoon dried basil 4 sprigs fresh thyme 1 teaspoon ground allspice 1 small bay leaf, broken in half Preparation: Spread sliced and separated onion rings on bottom of crockpot. Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper. Heat a heavy skillet over medium-high heat. Add olive oil and brown the lamb shanks. Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker crock on top of the onions. Top with whole garlic cloves and mushrooms. In a bowl, combine red wine, beef broth, tomatoes, oregano, basil, thyme, allspice, and bay leaf. Pour mixture over the vegetables and lamb shanks. Cook on low for 6 to 8 hours or until tender. Taste and adjust seasoning, if necessary. Serve with pan juices and vegetables. You may wish to make this a day ahead of time and refrigerate. This way you can easily scrape off the excess fat from the gravy before reheating and serving. Yield: 4 servings #---------------------------------- Braised Spiced Lamb Shanks 4 servings Ingredients 1 1/2 tablespoons cumin seeds 1 1/2 tablespoons coriander seeds 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh rosemary 1/2 tablespoon curry powder 1/2 teaspoon coarse salt 1/2 cup plus 1 tablespoon olive oil 4 18- to 20-ounce lamb shanks 6 cups chicken stock or canned low-salt chicken broth 4 garlic cloves, peeled, smashed 1/2 pound red-skinned new potatoes, quartered lengthwise 8 small carrots, peeled 4 plum tomatoes, halved lengthwise 2 small zucchini, quartered lengthwise 8 asparagus stalks 1 tablespoon all purpose flour 1 tablespoon tomato paste Preparation Grind 1 tablespoon cumin seeds and 1/2 tablespoon coriander seeds in spice or coffee grinder. Transfer to small bowl. Stir in remaining cumin and coriander seeds, thyme, rosemary, curry powder, and salt. Whisk in 1/2 cup oil. Place lamb shanks in 13x9x2-inch glass baking dish. Rub spice oil all over shanks. Cover with plastic wrap; chill overnight, turning occasionally. Preheat oven to 350°F. Heat 1 tablespoon oil in heavy large ovenproof pot over high heat. Add lamb shanks and cook until brown on all sides, turning occasionally, about 10 minutes. Add stock and garlic; bring to boil, cover and transfer to oven. Cook 1 hour; remove from oven and turn lamb shanks over. Cover and continue cooking until lamb is tender, about 45 minutes longer. Using tongs, transfer lamb to platter; tent with foil to keep warm. Bring liquid in pot to simmer over medium heat. Add potatoes; simmer 10 minutes. Add carrots to liquid and simmer 5 minutes longer. Add tomatoes, zucchini, and asparagus to liquid and simmer until all vegetables are just tender, about 5 minutes. Using slotted spoon, transfer vegetables to platter with lamb. Pour braising liquid into 4-cup measuring cup. Spoon off fat, reserving 1 tablespoon. Heat reserved fat in heavy large skillet over medium heat. Whisk in flour; stir 2 minutes. Whisk in braising liquid and tomato paste. Boil until gravy coats spoon lightly, about 2 minutes. Serve lamb and vegetables with gravy. #---------------------------------- 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. #---------------------------------- Braised Lamb Shanks with Tomatoes and Rosemary Serves 6 Ingredients 6 lamb shanks (about 1 pound each) 2 tablespoons olive oil 4 cups chopped onion 4 garlic cloves, minced two 28-to-32-ounce cans tomatoes, drained and chopped 1 1/2 cups dry white wine 1 1/2 cups chicken broth 1 1/2 teaspoons crumbled dried rosemary 3/4 teaspoon ground allspice 1 tablespoon minced fresh parsley leaves 1 tablespoon minced fresh rosemary leaves Preparation Pat the lamb shanks dry, season them with salt and pepper, and in a large heavy kettle brown them, 3 at a time, in the oil over moderately high heat, transferring them as they are browned to a roasting pan just large enough to hold them in one layer. To the kettle add the onion, cook it over moderate heat, stirring, until it is softened, and stir in the garlic. Cook the mixture for 3 minutes, stir in the tomatoes, the wine, the broth, the dried rosemary, the allspice, and salt and pepper to taste, and bring the sauce to a boil. Ladle the sauce over the lamb shanks. Braise the shanks, covered tightly with foil, in the middle of a preheated 350°F. oven for 1 1/2 hours, or until they are tender, transfer them to a heatproof platter, and keep them warm, covered. Pour the sauce into the kettle, cleaned, and boil it for 10 minutes, or until it is reduced to about 4 cups. The lamb shanks and the sauce may be made 2 days in advance, cooled to room temperature, and both kept in the roasting pan, covered and chilled. Heat the lamb shanks in the sauce in a preheated 350°F. oven until they are hot and transfer the shanks to the heatproof platter. Into the sauce stir 2 teaspoons of the parsley and 2 teaspoons of the fresh rosemary. Divide the shanks among 6 heated plates, spoon the sauce over them, and sprinkle it with the remaining parsley and fresh rosemary. #---------------------------------- Braised Lamb Shanks with Sour Cream and Capers Prep Time: 10 minutes Cook Time: 1 hour, 30 minutes Total Time: 1 hour, 40 minutes Ingredients: 2 lamb shanks, each cracked into 3 pieces 2 Tbsp meat drippings or cooking oil 3/4 tsp salt 1/2 cup liquid (water, dry white or red wine, beer, cider, or beef consomme) 1 bay leaf and 1 sprig each of parsley and thyme, tied in cheesecloth (bouquet garni) 1/2 cup sour cream 2 Tbsp capers Preparation: Brown lamb shanks well in drippings in a heavy kettle over moderate heat; pour off drippings, add remaining salt, liquid, and bouquet garni. Cover and simmer about 1-1/2 hours, turning lamb shanks once or twice, until tender. Or cover and bake about 1-1/2 hours at 325 degrees F. Lift lamb shanks to a deep platter. Skim fat from broth, mix in sour cream and capers. Spoon a little sauce over lamb shanks and pass the rest. Yield: 2 servings #---------------------------------- Braised Lamb Shanks with Rosemary Serves 6 A braise is like a stew, but requires less liquid and has a longer cooking time. Allow about two and a half hours for the lamb to cook on top of the stove. Serve green beans and the polenta with it. Pour a Cabernet Sauvignon. Ingredients 6 lamb shanks (about 5 pounds total) 2 tablespoons olive oil 2 medium onions, chopped 3 large carrots, peeled, cut into 1/4-inch-thick rounds 10 garlic cloves, minced 1 750-ml bottle dry red wine 1 28-ounce can diced tomatoes with juices 1 14 1/2-ounce can low-salt chicken broth 1 14 1/2-ounce can beef broth 5 teaspoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 2 teaspoons grated lemon peel Preparation Sprinkle shanks with salt and pepper. Heat oil in heavy large pot over medium-high heat. Working in batches, add shanks to pot and cook until brown on all sides, about 8 minutes. Transfer shanks to bowl. Add onions, carrots and garlic to pot and sauté until golden, about 10 minutes. Stir in all remaining ingredients. Return shanks to pot, pressing down to submerge. Bring liquids to boil. Reduce heat to medium-low. Cover; simmer until meat is tender, about 2 hours. Uncover pot; simmer until meat is very tender, about 30 minutes longer. (Can be made 1 day ahead. Chill until cold; cover and keep chilled. Rewarm over medium heat before continuing.) Transfer shanks to platter; tent with foil. Boil juices in pot until thickened, about 15 minutes. Season with salt and pepper. Spoon over shanks. #---------------------------------- Braised Lamb Shanks with Coriander, Fennel, and Star Anise 4 servings A red Rhône wine like Châteauneuf-du-Pape or Gigondas, with bold fruit flavors and earthy notes. Ingredients 2 tablespoons coriander seeds 2 tablespoons fennel seeds 1 tablespoon black peppercorns 4 large lamb shanks (about 5 pounds) 4 tablespoons olive oil, divided 1 large white onion, cut into 1 1/2-inch pieces 10 garlic cloves, peeled 3 celery stalks, cut crosswise into 1 1/2-inch pieces 2 carrots, peeled, cut crosswise into 1 1/2-inch pieces 1 small leek 3 cups ruby Port 4 cups low-salt chicken broth 4 cups beef broth 6 whole cloves 2 whole star anise* 2 bay leaves 1/2 teaspoon dried crushed red pepper Preparation Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper. Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes. Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350°F oven for 20 minutes before serving.) Place 1 lamb shank on each of 4 plates. Season sauce to taste with salt and pepper. Spoon sauce and vegetables over lamb and serve. *Brown, star-shaped seed pods; available in the spice section of some supermarkets, at Asian markets, and at specialty foods stores. #---------------------------------- Braised Lamb Shanks with Caramelized Onions and Shallots Ingredients Lamb Shanks 4 tablespoons olive oil 1 pound onions, sliced 5 large shallots, sliced (about 1 cup) 2 tablespoons chopped fresh rosemary or 2 teaspoons dried 6 3/4- to 1-pound lamb shanks all purpose flour 2 1/2 cups dry red wine 2 1/2 cups canned beef broth 1 1/2 tablespoons tomato paste 2 bay leaves Potato and Root vegetable mash 3 large russet potatoes (about 2 1/2 pounds), peeled, cut into 2-inch pieces 3 rutabagas (about 1 3/4 pounds), peeled, halved, thinly sliced 6 small parsnips (about 14 ounces), peeled, cut into 1-inch pieces 3 tablespoons olive oil Preparation For lamb shanks: Heat 2 tablespoons olive oil in heavy large Dutch oven over medium-high heat. Add sliced onions and shallots and sauté until brown, about 20 minutes. Mix in 2 tablespoons chopped rosemary. Remove from heat. Sprinkle lamb shanks with salt and pepper; coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, all lamb shanks to skillet and cook until brown on both sides, about 10 minutes per batch. Using tongs, transfer lamb shanks to plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into Dutch oven with onion mixture. Add remaining 1 1/2 cups red wine, canned beef broth, tomato paste and 2 bay leaves to dutch oven. Bring to boil, stirring until tomato paste dissolves. Add lamb shanks, turning to coat with liquid. Bring mixture to boil. Reduce heat, cover and simmer until lamb is almost tender, turning lamb shanks occasionally, about 1 1/2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.) Uncover Dutch oven and boil until liquid is reduced to sauce consistency, stirring and turning lamb shanks occasionally, about 30 minutes. Season with salt and pepper. For Mash: Bring large pot of salted water to boil. Add potatoes, rutabagas and parsnips. Boil until vegetables are tender, about 30 minutes. Drain well. Return vegetables to same pot. Mash until coarse puree forms. Mix in 3 tablespoons olive oil. Season vegetables to taste with salt and pepper. (Vegetable mash can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.) Transfer vegetables to bowl and serve. Spoon Potato and Root Vegetable Mash onto plates. Top vegetables with lamb shanks and sauce. Sprinkle lamb shanks with additional chopped fresh rosemary and serve.