The Mother Of All Braised Lamb Shank Recipes

• 12 Lamb Foreshanks (Minimum 1 pound each, to 1 1/4 pounds each) if possible, have the butcher crack the bone so that the marrow will run into the sauce and provide natural thickening.
• For Rub
• 2 Tablespoons thopped fresh rosemary
• 2 TablespoonsttChopped fresh thyme
• 1 TablespoonttFennel seeds
• 1 TablespoonttGround pepper
• 1 1/2 Teaspoonstround coriander
• For Braising Liquid:
• 1/4 cupttOlive oil
• 3 ttCarrots roughly chopped
• 2ttOnions roughly chopped
• 3ttCelery ribs roughly chopped
• 4 ozttChopped or thinly sliced pancetta or capocollo
• 6 cupsttDrained diced tomatoes
• 10 sprigsthyme
• 3ttBay leaves
• 1 or 2 headstarlic, cloves separated and chopped
• 4 cupsttRed wine
• 2 cupsttWhite wine
• 2/3rdstupthite wine vinegar
• 3 teaspoonstugar
• 4 cupsttBeef broth
• 4 cupsttChicken broth
• 2 lemonsteel only, in strips
• For Gremolata:
• 2/3 cupttFresh Parsley
• 3 tablespoonstrated lemon peel
• 1 1/2 teaspoonstround pepper

1. Preheat oven to 325u0b0
2. 1.tix Rub in a small bowl, rub all over lamb. Let stand for 30 minutes
3. 2.tn a large roasting pan, heat the oil over medium high heat. Add Pancetta and stir 1 minute. Add celery, carrot and onion and cook until very soft: 15 minutes.
4. 3.tdd tomatoes, thyme, bay leaves, lemon peel and garlic. Cook 10 minutes.
5. 4.tdd wines, vinegar and sugar. Bring to a boil. Lower the heat to medium and add the broths. Simmer while you brown the lamb shanks.
6. 5.torking in batches, brown the lamb shanks well on all sides in olive oil over medium high heat.
7. 6.tivide the liquid and lamb shanks between two roasting pans. Bring liquid to a boil. Cover with Aluminum foil and put in oven. Cook for 1 hour.
8. 7.temove foil and cook for an additional 2 1/2 to 3 hours, turning the shanks every 45 minutes, until the meat is very soft.
9. 8.temove shanks from the liquid and strain the liquid. You should have about 3 quarts. Chill shanks and liquid separately overnight.
10. 9.tring shanks to room temperature. Remove fat from liquid. Bring to a simmer and reduce by about a third, adjusting seasonings.
11. 10.tile shanks in one roasting pan and pour the suace over them. Cover with foil and put in oven and rewarm at 300u0b0 for about 45 minutes to bring to serving temperature.
12. 11.tombine Gremolata ingredients.
13. 12.terve shanks on big plates with sauce and garnish with Gremolata
14. Note 1: If you would like vegetables included in the sauce, before step 10, cut up 2 each of carrot and celery ribs and a medium onion. In the roasting pan, saute onions and carrots until softened and then add celery and saute briefly. Then proceed with step 10.
15. Note 2: Serve with garlic mashed potatoes or polenta and a nice green vegetable. The best wine to go with this is a Chateauneuf Du Pape or other big Rhone wine.

will, rub, rosemary, thyme, pepper, ground coriander, olive oil, carrots, celery, capocollo, tomatoes, thyme, garlic, red wine, white wine, white wine vinegar, sugar, chicken broth, lemonst parsley lemonpeel groundpepper

Taken from www.epicurious.com/recipes/member/views/the-mother-of-all-braised-lamb-shank-recipes-1216546 (may not work)