Lamb in Mustard-Mascarpone Sauce

• 2 tablespoons vegetable oil
• 5 pounds lamb shanks, cut crosswise into 2- to 3-inch pieces
• 1/2 stalk celery, coarsely chopped
• 1 small onion, coarsely chopped
• 1 carrot, peeled, coarsely chopped
• 1 cup dry Marsala
• 3 cups chicken stock
• 3 large garlic cloves, peeled and crushed
• 1/2 small onion, chopped
• 1/2 cup Dijon mustard
• 2 tablespoons minced fresh rosemary
• 2 tablespoons dry Marsala
• 1/2 teaspoon cracked black pepper
• 1 tablespoon olive oil
• 4 ounces pancetta, cut into 1/4-inch strips
• 12 large shallots, peeled
• 1 6-inch branch fresh rosemary
• 12 garlic cloves, peeled and crushed
• 1 tablespoon cumin
• 13 cup dry Marsala
• 1/4 cup white wine vinegar
• 1 tablespoon sweet paprika
• 1 tablespoon tomato paste
• 1/2 cup mascarpone cheese

1. One or two days before serving, heat oil in a large Dutch oven and, in batches, brown shanks on all sides and set aside.
2. Add celery, onion and carrot and saute about 3 minutes.
3. Add shanks, Marsala, chicken stock and enough water to cover.
4. Boil, then reduce heat, cover and simmer until lamb is tender, about 1 1/2 hours.
5. Cool, cover and refrigerate.
6. An hour before serving, remove the meat from the shanks, break into 1-inch chunks and return to pot.
7. Mix the marinade ingredients.
8. Add to lamb and cooking liquid and let stand at room temperature 1 hour.
9. In a deep skillet, heat olive oil and crisp the pancetta and remove to a bowl.
10. Add shallots and rosemary to the skillet and saute until shallots are browned.
11. Set aside shallots and discard rosemary.
12. Add garlic and cumin, saute 3 minutes, then deglaze the pan with Marsala and vinegar over medium heat until reduced to about 1/3 cup.
13. Add lamb and marinade and cook, stirring, 5 minutes.
14. Stir in paprika and tomato paste and mix well.
15. Stir in shallots and simmer 15 minutes.
16. Remove lamb and shallots to a serving bowl and keep warm.
17. Boil liquid until thickened, about 10 minutes.
18. Whisk in mascarpone, add the lamb and shallots and pour over the barley (see recipe below).
19. Sprinkle with pancetta.

vegetable oil, lamb shanks, celery, onion, carrot, marsala, chicken stock, garlic, onion, dijon mustard, fresh rosemary, marsala, cracked black pepper, olive oil, pancetta, shallots, rosemary, garlic, cumin, marsala, white wine vinegar, sweet paprika, tomato paste, mascarpone cheese

Taken from cooking.nytimes.com/recipes/9832 (may not work)