I like to
use a Merlot in this recipe, but any full-bodied red wine, like Cabernet
Sauvignon, will give the sauce the right deep flavor. Serves 6.
shanks, about 1-1/4 lb. each
3 cups dry
red wine (about 1 bottle)
freshly ground black pepper
crushed black peppercorns
homemade or low-salt canned chicken or vegetable stock
garlic, halved crosswise
celery, cut into large dice
cut into large dice
onion, peeled and cut into about 8 wedges
thickly sliced mushrooms (about 4)
sprigs fresh rosemary
oven to 425°F.
shanks with salt and pepper.
In a large,
high-sided ovenproof pot, heat the oil until barely smoking.
shanks in batches on all sides until golden brown.
Put all the
shanks in the pot; add the peppercorns, bay leaves, stock, wine, garlic,
celery, carrots, onion, and mushrooms.
Put the pot
in the oven and cook, turning the shanks every 1/2 hour, until the meat is very
tender but still on the bone, about 2 hours.
shanks and some mushrooms and onions and cover them with foil.
braising liquid into a medium saucepan, degrease carefully, and simmer gently
until its flavor is intensified and its volume is reduced by about a third.
shanks on top of the white bean purée; ladle the sauce over the lamb.
of the mushrooms and onions on the side.
Tips: You can braise the lamb shanks up to one day ahead of serving. Remove the
shanks (and vegetables) from the cooking liquid, and refrigerate both
separately. To reheat, remove the fat from the liquid and strain. Put the
shanks, the vegetables and the cooking liquid in a covered roasting pan in a
400°F oven for about 20 min.
information (per serving): Calories (kcal): 360, Fat (kcal): 16, Fat Calories
(g): 140, Saturated Fat (g): 5, Protein (g): 44, Monounsaturated Fat (g): 9,
Carbohydrates (mg): 4, Polyunsaturated Fat (mg): 2, Sodium (g): 540,
Cholesterol (g): 135, Fiber (g): 1.