Braised Lamb Shanks

Got'cha Bac



Let's admit it, the god's are unfair. Moments ago I put a pot containing browned lamb shanks, onions, carrots, garlic, celery, and wine in the oven. It's a bit more complicated than that, but these are the odors already suffusing the house. And this is decidedly unfair.

The problem is, the shanks are going to have to braise gently for another 2 1/2 hours.

Ordinarily such a wait

isn't that bad. The meal will be ready about 8:00 when I usually eat dinner. But I hadn't anticipated having to smell it cooking for so long. I expected an initial burst of aroma during the browning phase, followed by a sharp decline, and then a gradual building of aroma until it was ready. This is fair. This is predictable.

But tonight the initial smell spike was higher and more pronounced than I expected (Was it the tomato paste I added to the browning vegetables? The juniper berries that opened new scent avenues?) and the decline far less after going into the oven.

This is patently unfair. It's a crime. It's cruel. It's unusual.

I thought I had an arrangement with Bacchus, I would offer him his due reverence by enjoying the sins of field and vine and he would trust me to tempt my own sinful nature in my own way. But now he's broken the rules.

Perhaps Bac (that's what his friends call him) simply forgot our deal. Memory is never his strong point and at this time of year what little presence of mind is has is largely absent. Nevertheless, I'm facing (checking clock) another two hours of stomach rumbling, while Bac is no doubt dropping in on novitiates who already have food on the table. The bastard.

Maybe I'll give away all the bourbon cake I made this year. That might teach him a lesson.

Braised Lamb Shanks

2 ea lamb shanks -- closely trimmed of fat
2 tbsp olive oil
2 ea medium onions -- cut into eighths
3 ea medium carrots -- peeled and cut into 1" chunks
1 ea celery stalk -- cut into 1/4" pieces
2 cloves garlic -- sliced
2 tbsp tomato paste
1 tbsp dried Herbes de Provence
1 tbsp juniper berries -- smashed
2 c red wine (Zinfandel's a good choice)
1 - 2 c beef stock
salt and pepper to taste

Heat oven to 325F.

Generously season lamb shanks with salt and pepper. Heat olive oil in a dutch oven over medium high heat. Add lamb shanks and brown on all sides, including end. Remove to a plate.

Reduce heat to medium and add onions, carrots, and celery to pot. Cook, stirring occasionally, until ingredients begin to brown. Add tomato paste, juniper, herbs, and garlic. add salt and pepper to taste. Cook an addition 1 1/2 minutes, stirring frequently. Add wine, deglaze pan, and reduce by half. Return shanks to the pot and add enough beef stock to come halfway up the sides of the shanks.

Cover and place in the center of the oven, and cook for 3 hours, turning shanks over about halfway through the cooking time. Serves 4.

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