Braised Lamb Shanks with Garlic
- 4 teaspoons Quatre Epices, recipe follows
- 4 meaty lamb shanks, each about 1 pound; do not trim external fat
- Sea salt
- Freshly ground white pepper
- 1 cup Banylus wine, vin doux naturel from Provence, or Port
- 1 quart chicken stock
- 4 plump, fresh heads garlic, separated into cloves, but not peeled
- 1 cup extra-virgin olive oil
- 1 teaspoon allspice berries
- 1 teaspoon whole cloves
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon cinnamon
- Preheat the oven to 450 degrees F.
- Rub quatre epices all over the surface of the lamb shanks.
- Season with sea salt and white pepper.
- Stand the shanks, wider side down, narrow end up, in a large roasting pan.
- Place the pan in the center of the oven and roast, uncovered, for 1 hour.
- Transfer the lamb to a platter and set aside.
- Off the heat, deglaze the pan with wine, scraping up any cooked bits that may have stuck to the bottom of the pan.
- Return the lamb to the pan standing on end, wider side down.
- Add the stock, cover, and return to the oven.
- Braise, without disturbing the meat, until the meat is very tender and just beginning to fall off the bone, about 1 1/2 hours.
- For the garlic confit: Place the garlic in a small saucepan and cover with the olive oil.
- Cook, uncovered at the barest simmer, over the lowest possible heat, until the garlic is soft and a small knife inserted into a clove, meets no resistance, 45 minutes to 1 hour.
- Remove lamb from oven and place on a platter.
- Strain the juice through a fine mesh strainer into a gravy boat.
- Drain the garlic and serve with the lamb.
- Grind the allpsice in a spice grinder.
- Grind the cloves in a spice grinder.
- Combine the spices in a small bowl and add grated nutmeg and ground cinnamon.
- Use immediately.
lamb shanks, salt, freshly ground white pepper, wine, chicken, garlic, extravirgin olive oil, berries, whole cloves, nutmeg, cinnamon
Taken from www.foodnetwork.com/recipes/emeril-lagasse/braised-lamb-shanks-with-garlic-recipe.html (may not work)