Serves: 4
Total Calories: 334

BRAISED LAMB SHANKS
6 tablespoons vegetable oil
4 lamb shanks trimmed and silver skin removed
sea salt and freshly ground pepper to taste
4 large onions coarsely chopped
3 large carrots coarsely chopped
6 stalks celery coarsely chopped
1 cup tomato paste
1 (750-milliliter) bottle Cabernet Sauvignon
1 (750-milliliter) bottle ruby red port wine
1 bouquet garni with 4 kaffir leaves and 2 each bay leaves, rosemary sprigs, and thyme (place in a cheesecloth and tie with a string)
VEGETABLES
1 tablespoon vegetable oil
6 tablespoons wood bacon diced small
1/4 cup minced shallot
12 small pearl onions blanched
6 tablespoons blanched and sliced spring red potatoes
6 tablespoons blanched and sliced creamer spring potatoes
1/4 cup blanched fava beans
1/4 cup blanched English peas
4 teaspoons thinly sliced chives
4 small bay leaves
4 small kaffir leaves
4 small rosemary sprigs

Preheat oven to 275 degrees.

In a large, heavy skillet, heat the oil over medium heat. Season the lamb shanks with salt and pepper. Carefully place the lamb shanks in the skillet and brown on all sides. Remove the shanks and set aside. Add the onions, carrots, and celery to the skillet. Sauté, stirring constantly, until golden brown. Stir in the tomato paste and cook 3 minutes, stirring constantly to prevent burning. Add the wines, cook for 5 minutes, and adjust salt and pepper. Place the lamb shanks in a large roasting pan and pour the vegetable/wine mixture over the shanks.

Add the bouquet garni, cover with aluminum foil and bake for 21?2 hours. Remove the shanks from the pan, strain, reserve the jus, and keep warm.

In a large, heavy skillet, heat the oil over medium-high heat. Add the bacon and cook for 2 minutes, or until lightly browned. Add the shallots and pearl onions, tossing lightly, and cook for 1 minute. Add the potatoes to the skillet and cook 1 minute. Mix in the fava beans and peas and cook for 1 minute. Season to taste with salt and pepper.

Remove from heat and stir in chives. Divide the vegetables in the center of four plates and place 1 lamb shank on top of each. Spoon the reserved jus over the shanks and garnish with bay leaves, kaffir leaves, and rosemary springs.

Nutritional Facts:

Serves: 4
Total Calories: 334
Calories from Fat: 211

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Steak au Poivre
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Petit Fillet of Beef with Tarragon Cognae Mustard Sauce
Spice Rubbed Pork Chops with Port Wine and Plum Sauce
Berkshire Pork Chops with Apple and Cranberry Chutney
Do-Ahead Braised Short Ribs
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The Count's Stroganoff
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Steak Tacos al Carbon
Braised Lamb Shanks with Early Artichoke, Spring Potato, and Fava Beans
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