ANCHO-BRAISED LAMB SHANKS

This is one of those “low & slow” roasts that yields fabulously tender results. You’ll put the shanks in the oven with a full gallon of chili-spiked braising liquid which, simmered down for four hours, leaves plenty of juices to reheat and glaze the shanks when you serve the dish the next day. Served with little pearls of Israeli couscous, rich gravy, and a sauce of preserved lemon, mint, garlic, and Greek yogurt, these ancho-spiced shanks make a meal full of bold flavors.

MAKES 4 TO 6 SERVINGS

INGREDIENTS

• 3 cloves garlic, unpeeled
• 4 lamb shanks, 16 to 20 ounces each
• 2 Tbsp grapeseed oil
• 1 ½ Tbsp salt
• 1 Tbsp freshly cracked black pepper
• 1 Tbsp ground cumin
• 1 large white onion, peeled and roughly chopped
• 1 large carrot, peeled and roughly chopped
• 2 ribs celery, chopped
• 1 bay leaf
• 1 cup dry red wine
• 1 gallon good quality veal or beef stock
• 4 whole dried ancho chilies
• 1 package Israeli couscous
• 1/2 cup plain Greek yogurt
• 2 tsp preserved lemon, finely minced
• 3 tsp freshly minced mint
• 1 tsp minced garlic
• 2 tsp lemon zest
• Arugula or radish sprouts for garnish

METHOD

Preheat oven to 325 degrees. Place garlic cloves plus 1 teaspoon water in a foil packet in oven. Roast, 20 to 30 minutes until garlic cloves are soft.

• Stir salt, pepper, and cumin together in a small bowl. Rub mixture into the lamb shanks.
• Heat oil in a large, heavy skillet. Cook lamb shanks (in batches if necessary, to keep from crowding pan) until well browned on all sides: about 12 minutes per batch. Transfer to a plate.
• In the same skillet, sauté onion, carrot, and celery about 10 minutes until softened and golden brown.
• Remove garlic cloves from oven. Squeeze pulp from skins. Add garlic to skillet. Pour in wine and cook, scraping up browned bits from the pan as the liquid reduces. Add as much beef stock as will fit in the pan along with bay leaf. Heat to boiling.
• Place the lamb shanks in a very large roasting pan. Pour hot stock and vegetables over the meat.
• Wearing gloves, snip the stems off ancho chilies, remove seeds, and add ancho chilies to pan. Heat remaining beef or veal stock until boiling; add to the roasting pan.
• Cover roasting pan tightly with foil. Place in preheated 325 degree oven and roast for 4 hours.
• Remove pan from oven. Cool shanks and vegetables in braising liquid. Refrigerate until well chilled, or overnight.

TO SERVE:

Heat oven to 350 degrees. Skim fat from the pan. Remove the shanks. Strain out the vegetables from the braising liquid. On your stovetop, in an oven-proof pan over medium heat, reduce braising liquid by one-third. Add shanks to the pan and place in oven. Spoon braising liquid over shanks every 5 minutes until shanks are heated through and glazed with the braising liquid. Meanwhile, toast couscous in a hot skillet until golden brown. Cook couscous in well-salted boiling water following package directions. Season to taste with salt pepper and a little butter. Set aside. In a small bowl, mix yogurt, preserved lemon, mint and garlic together. To plate, place a mound of couscous in a serving dish, top with a lamb shank. Spoon braising sauce over all. Garnish with a dollop of yogurt sauce and top with finely grated lemon zest and a sprinkling of fresh sprouts.