Braised Lamb Shanks

Name: Braised Lamb Shanks
Yield: 4 servings
Ingredients: 4 lamb shanks; Salt; Fresh-ground black pepper; Olive oil; 2 onions, peeled and cut into large pieces; 2 carrots, peeled and cut into large pieces; 1 head of garlic, cut in half; 1 small dried chile pepper; 4 black peppercorns; 1 rosemary sprig; 1 bay leaf; 3/4 cup white wine; 2 medium tomatoes or half of a 14.5-ounce can of organic whole tomatoes, cored and chopped; 2 cups chicken broth; Gremolata (page 231)

December 20, 2011

The shank is the best part of the lamb to braise. It is a meaty cut from the foreleg. A shank is a generous serving; braise them whole or ask your butcher to cut them in half lengthwise. Gremolata, a mixture of parsley, garlic, and lemon zest, adds a final bright fresh garnish to the long-cooked braise.

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