Braised Lamb Shanks

Geoffrey Zakarian has presided over some of the country’s top kitchens over the past 25 years. He opened two New York City restaurants, Town and Country, both of which received three stars from The New York Times. In July 2010, he opened The Lambs Club at The Chatwal Hotel in New York City. He is a judge on Food Network’s Chopped and 24 Hour Restaurant Battle.

Ingredients:
Serves 6-8
3 tablespoons ground cumin
3 tablespoons ground coriander
2 tablespoons Madras curry powder
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh thyme
2 tablespoons minced garlic (2 large cloves)
1 tablespoon coarsely ground black pepper, plus more to taste
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon kosher salt, plus more to taste
6 lamb shanks (1–1 1/2 pounds each), trimmed of excess fat
2 stalks celery, coarsely chopped
1 large yellow onion, coarsely chopped
1 large carrot, coarsely chopped
1 cup dry white wine
2 quarts chicken stock

Preparation for Marinate the lamb shanks:
1. Place the cumin, coriander, curry powder, rosemary, thyme, garlic, and pepper in a small mixing bowl, and stir to combine well. Stir in 6 tablespoons of the oil to make a paste. Season the paste with 1 tablespoon salt.

2. Rub the lamb shanks with the spice rub, place them in a dish, and cover with plastic wrap (or in a large resealable plastic bag), and refrigerate overnight.

Preparation for Brown and braise the lamb shanks:
1. Preheat the oven to 350 degrees. Wipe the spice paste from the shanks with a paper towel and discard.

2. Heat 2 tablespoons of the remaining oil in a large ovenproof skillet over medium heat. (Choose a pan that is large enough to hold the shanks in a single snug layer, or use a separate larger roasting pan for braising.) Working in batches if necessary, brown the shanks on all sides, about 20 minutes. Remove the shanks and set aside.

3. Wipe out the skillet. (It is important to discard any burnt spices). Add the remaining 2 tablespoons of oil with the celery, onion, and carrot, and cook over medium heat until the vegetables begin to soften and brown, about 12 minutes.

4. Return the shanks to the pan, add the wine, and simmer until the pan is almost dry, about 8 minutes.

5. Add the stock and bring to a simmer. Cover the pan and place it in the oven to braise for 1 hour. (If using a separate roasting pan, transfer all contents before placing in the oven.) Turn the shanks and cook until the lamb is very tender, about 1 more hour.

6. Remove the pan from the oven and allow the shanks to cool in their cooking liquid. Transfer the shanks to a plate or bowl and pass the braising liquid through a strainer into a saucepan. Discard the solids. Bring the braising liquid to a simmer over medium-high heat. Skim the fat as it rises. (Alternatively, chill the sauce so the fat hardens on top and can be removed.)

7. Reduce the braising liquid to about 2 cups of sauce, approximately 15 minutes. Season the sauce with salt and pepper to taste. Return the shanks to the cooking pan. Pour the sauce over the shanks and reheat in the oven, basting with sauce frequently. Serve the shanks on a platter or in large bowls topped with sauce.

This Turkey recipe was published in 'Martha Stewart Living Radio Thanks giving Hotline Recipes 2010 - p27'.