LAMB: Braised lamb shank, a popular item on most restaurant menus, is quite easy to reproduce at home

BRAISED LAMB SHANKS:



6 lamb shanks, about 3 lbs.

2 medium onions, chopped

2 cloves garlic, minced

3 tbsp. cooking oil

spice mix:

1 tsp. chopped fresh rosemary or ½ tsp dried
1 tsp. cinnamon
½ tsp. all spice
pinch nutmeg

1 x 14 oz. can plum tomatoes

1 cup each red wine & veal stock

salt and pepper

1 bunch of spinach, stems removed and chopped



In a large heavy skillet, heat olive oil over medium-high heat and brown the shanks, two at a time, on all sides. Season lamb with salt and pepper to taste and place the browned shanks in a large oven-proof casserole.

Preheat oven to 350 degrees F. Pour off all but 1 tbsp. oil from the skillet and heat until hot to cook onions for 2-3 minutes to soften. Add garlic and the spice mix. Stir well together and cook for a few seconds more. Remove with a slotted spoon and add mixture to the lamb shanks in the casserole.

Heat skillet until hot again and deglaze pan with the wine, scraping up any brown bits. Boil over med-high heat to reduce slightly. Add stock and tomatoes and bring mixture to a boil. Adjust seasoning, adding salt and pepper to taste. Pour sauce mixture over the lamb and transfer casserole to oven. Cover and cook for 1 hour to 75 minutes, or until shanks are tender.

Transfer lamb to a serving platter to keep warm. Place casserole over high heat to reduce the sauce slightly. Add spinach and cook mixture together for a minute or so. Ladle sauce mixture over shanks to serve.