PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy
roasting pan or Dutch oven large enough to hold the shanks in 1 layer on
the stove. Add the shanks and cook 10 minutes on each side. Pour off all
but 2 tablespoons fat; add the onion, carrot and celery and cook 5 minutes.
Add the garlic, wine, water, lemon, salt and pepper. Cover and place in the
oven. Cook 1 1/2 hours or until tender. Turn the lamb every 30 minutes and
check to ensure that the liquid has not evaporated. If the pan is dry, add
another cup of water. When lamb is tender, remove the shanks from the
sauce, strain the sauce through a fine sieve and discard the vegetables.
Skim and discard fat from the surface of the braising liquid. To serve,
arrange the shanks on a platter and serve the braising liquid on the side.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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