Cuisinarts & Cookbooks) But it was so good that Tom and I went to the store the very next day, and bought more lamb to add to the braising liquid we had saved, so we could eat it again asap.
If you haven't ever tried lamb shanks before, this is the recipe for you. Try it on a cold night when you want something hearty. (However, my mother-in-law makes it in the summer when it is beastly hot, so it must be good then, too. But I wouldn't want to turn on the oven.)
FYI -- I cut the recipe in half and cooked only two shanks. Allow 4 hours. It cooks at a low temperature for a long time.
Tom Valenti's Lamb Shanks
from Dee's recipe collection: Parade Magazine, February 24, 2002,
originally in Welcome to My Kitchen by NYC chef, Tom Valenti
6 lamb foreshanks
coarse salt and pepper, to taste
3 T. plus 1/4c olive oil
2 ribs celery, roughly chopped
1 carrot, roughly chopped
1 onion, roughly chopped
1/3 cup tomato paste
5 springs of fresh thyme
1 bay leaf
8 whole black peppercorns
3 anchovy fillets (we used anchovy paste)
1 whole head of garlic, cut in half crosswise
2 cups red wine
1 cup white wine
1/3 cup white-wine vinegar
1 t. sugar
2 cups beef broth and 2 cups chicken broth
white bean puree, for serving (we used white beans) as an accompaniment
Preheat oven to 325 degrees. Season the lamb with salt and pepper.
Tony Valenti's balance of flavors and cooking technique come together to make this recipe truly memorable.