RECIPE : LAMB SHANKS

What You'll Need:

Dutch oven or large ovenproof skillet
Plastic bag
Gravy fat separator
Large ramekin

4 lamb shanks
1 cup + 1 tablespoon flour
2 tablespoons vegetable oil
1¾ cups chopped onion
3 cloves garlic, chopped
1 tablespoon chopped fresh parsley
5 to 6 tablespoons mixed fresh herbs or 4 teaspoons dried herbs—any one or any combination of the following: basil, rosemary, thyme, mint
1 cup white wine
3 cups fresh stock (veal or beef) or 1 12-ounce can beef broth mixed with 1½ cups water
1 tablespoon butter, softened
Salt
Freshly ground pepper

Salt and pepper the lamb shanks, massaging the seasonings into the meat.

Place a cup of flour in the plastic bag. Put the lamb shanks in the bag and shake to coat.

Preheat oven to 325 degrees.

Heat vegetable oil in the Dutch oven or skillet over medium heat. Brown shanks evenly on all sides. Remove shanks to plate and set aside.

In the same pan, sauté onions until translucent—about 3 to 4 minutes. Add the garlic and herbs and cook for another three minutes.

Turn the heat to high. Add the white wine and cook down for about 2 minutes. While wine simmers, deglaze the bottom of the pan. Then stir in the stock and bring it to a simmer.

Add lamb shanks. Cover and place in the oven. After an hour, turn the shanks. Continue to cook for another 45 minutes until the meat is fork tender.

Remove lamb shanks from liquid and set aside. Pour liquid into a gravy fat separator. Discard the fat and pour the liquid back into the skillet. Bring liquid to a boil over medium heat.

Mix a tablespoon of flour and the softened butter together in a large ramekin to form a paste. Add about a ½ cup of the hot liquid and whisk until flour is dissolved. Pour the contents of the ramekin to the pan. Cook over medium heat, whisking furiously, to create a gravy.

If a grill is handy, heat it to medium hot and quickly brown the shanks, being careful not to let them scorch. Alternatively, put them on a cast-iron grill pan, heated to 475 degrees, for 15 minutes.

Return the grilled lamb shanks to the Dutch oven or skillet and baste with the sauce.

Serve the lamb shanks with rice.