Braised Lamb Shanks with Lemon and Mint

The Best Recipe by the Editors of COOK'S ILLUSTRATED Magazine
Cookbook 32, Recipe 2, (Total 67)

We purchased another 1/2 a lamb from Bob Otis this spring. I'm always on the look out for a good method of cooking the shanks, they tend to be a little tough.

Did I like it? This was one of the best shank recipes I've tasted. They are nice and tender yet still firm.

Recipe: Heat 1 T oil in a sauce pan over medium high and add 2 lamb shanks. Cook until nicely browned on all sides. Remove the shanks and set aside. To the pan add: 1 thickly sliced onion, 2 small carrots peeled and cut in 2 inch hunks, 1 stock of celery cut in 2 in hunks, 2 cloves of garlic peeled, 1 T tomato past, 1 T chopped mint, 1/2 a lemon peel removed and cut in half. Cook for 5 minutes - until slightly slightly softened. Add 1 cup of Chardonnay and 1.5 cups chicken stock - bring to a simmer. Add the shanks back to the pan - cover and place in a 350 degree oven for 1.5 hours. Remove cover and cook for 30 minutes, flip the shanks and cook for 30 more minutes. Remove from oven and let rest for 15 minutes.

If you like to eat bone marrow - these is a premium recipe.