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Gingered Slow-Braised Lamb Shanks
Makes 4 Servings
*1/4 cup olive oil
*4 12-oz. domestic hind bone-in lamb shanks
*1 1/2 tsp. kosher salt
*1 1/4 tsp. black pepper
*1 anchovy fillet, minced
*2 tbls. chopped peeled fresh ginger
*8 garlic cloves, thinly sliced
*1 fennel bulb, trimmed, cored, and thinly sliced
*1 Spanish onion, thinly sliced
*1/2 tsp. fennel seeds
*3/4 tsp. crushed red pepper flakes
*2 tsp. ground cumin
*2/3 cup dry red wine
*1 cup balsamic vinegar
*3 Roasted Tomatoes
*1/2 cup cooked chick peas, rinsed
*3 fresh rosemary sprigs
*10 cups water, or Dark Stock, Chicken Broth or canned low-sodium chicken broth
1Preheat the oven to 275 to 300 degrees.
2Place a large cast-iron skillet or other heavy ovenproof skillet or a Dutch oven over medium-high heat and when it is hot, add 2 tablespoons of the oil. Sprinkle the lamb shanks with 1 teaspoon of the salt and 1 teaspoon of the pepper and add them to the pan. Cook until they are browned on both sides, about 4 to 5 minutes on each side. Set the shanks aside and discard the oil.
3Wipe the skillet clean and reheat it. Add the remaining 2 tablespoons oil. Add the anchovy fillet, ginger, and garlic, stirring well after each addition, and cook until the garlic is golden, about 3 minutes. Add the fennel, onion, fennel seeds, pepper flakes, cumin, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the wine, and vinegar, stirring well after each addition. Cook until the sauce has reduced somewhat, about 5 minutes.
4Add the tomatoes and chick peas and return the shanks to the pan. Add the rosemary and water, bring to a simmer, and transfer the skillet to the oven.
5Bake, uncovered, until the meat is falling off the bone, about 3 hours. Transfer to 4 plates or a large serving platter.
6Serve over Apple-Fennel Mashed Potatoes
From THE OLIVES TABLE by Todd English and Sally Sampson. Text Copyright(C) 1997 by Todd English and Sally Sampson. Reprinted by permission of Simon & Schuster, Inc.