It wasn’t too long ago that such cuts as lamb shanks—the shin, including the meat and bone—were relegated to antiquated cookbooks on the traditional cuisines of old Europe. Now, lamb shanks find their place in the chicest restaurants. When braised with plenty of wine and then glazed with their gelatinous braising liquid, they are one of the best braised dishes. Like stews, they can be garnished with mushrooms or assorted vegetables, but one particularly popular method calls for a large amount of garlic.
Season the shanks with salt and pepper. In a sauté pan large enough to hold the shanks in a single layer, heat
Add the remaining
Return the shanks to the pan, add the wine and broth, and nestle the bouquet garni in the center. Bring to the barest simmer, cover, and cook for about 2 hours, or until the shank meat offers little or no resistance when poked with a small knife. Then
Gently lift the shanks out of the liquid and transfer them to a plate. Strain the braising liquid into a saucepan and simmer it gently, skimming off any froth or fat, for about 15 minutes or until the liquid is clear and greaseless. Put the shanks back into the empty sauté pan or an oval gratin dish, add the braising liquid, and sprinkle the garlic cloves over the top.
© 2007 James Peterson. All rights reserved.