Braised Lamb Shank
4 Lamb Shanks
Preheat oven to 275 degrees.
Add the mirepoix to the pan and cook until golden brown (8-10 minutes). Sweat the garlic, about 1-2 minutes. Deglaze the pan with red wine; return the shanks to the pan, arranging them so they are evenly spaced. Add the stock to the pan and cover tightly with a lid or aluminum foil.
Cook for 5 to 7 hours, until the lamb is very tender.
Remove the lamb from the pan and reserve the braising liquid straining it through a fine mesh sieve. Reduce at a gentle simmer, med-low heat, for approx. 30 minutes, or until there is about 1½ cups. Once lamb has cooled enough to handle, gentle remove the braised meat from the bone keeping it in whole pieces.
To serve, reheat reduced braising liquid.
Recipe: Chad Bostwick Wine Country Culinary Institute