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.

　　

Ingredients

4 servings

　　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)

　　

Step 1

Trim any excess fat from: 4 lamb shanks.

　　

Step 2

Season liberally, the day before if possible, with: Salt, Fresh-ground black pepper.

　　

Step 3

Into a heavy-bottomed pan over medium-high heat, pour: Olive oil.

　　

Step 4

Use enough to generously cover the bottom of the pan. Add the shanks and brown them well on all sides. This will take a good 12 minutes or so. When the shanks are brown, remove them from the pan, pour out most of the fat, and add: 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.

　　

Step 5

Cook for a few minutes, stirring now and then, until the vegetables soften. Add: 3/4 cup white wine, 2 medium tomatoes or half of a 14.5-ounce can of organic whole tomatoes, cored and chopped.

　　

Step 6

Turn up the heat to reduce the wine and scrape up any brown bits from the bottom of the pan. When the wine has reduced by half, put the shanks back in the pan and pour in: 2 cups chicken broth.

　　

Step 7

The liquid should come about halfway up the sides of the shanks. Bring to a boil and immediately turn down the heat, cover, and cook for 2 1/2 to 3 hours at a bare simmer, on the stovetop or in a 325°F oven. When braising in the oven, remove the cover for the last 20 minutes of cooking to brown the meat a little. The lamb should be meltingly tender and falling off the bones. Take out the lamb shanks. Skim off all the fat. Pass the sauce through a food mill. If it is very thick, thin it with a bit of chicken broth. Taste and adjust the seasoning as needed. Return the shanks to the sauce.

　　

Step 8

Prepare Gremolata (page 231).

　　

Step 9

Warm the sauce and shanks and serve sprinkled with gremolata.

　　The Art of Simple Food