INGREDIENTS

INSTRUCTIONS

PREPARATION AND COOKING: Adjust the oven rack to the low position and heat
the oven to 325F. Pat the lamb shanks dry with paper towels and sprinkle
them with 1 teaspoon sait and 1/2 teaspoon pepper. Break the garlic into
cloves, but do not peel them. Heat the olive oil in a 14- by 11-inch
nonreactive roasting pan over 2 burners. Sear the lamb shanks over high
heat until they brown on all sides, about 8 minutes. Add the garlic cloves,
thyme, wine, and chicken stock, and bring the liquid to a simmer. Cover and
transfer the pan to the oven. Braise until the shanks are tender, turning
them every 30 minutes, about 2 hours. Remove the shanks from the roasting
pan; cover and keep warm. Remove the garlic cloves with a slotted spoon and
transfer them to the workbowl of a food processor fitted with the metal
blade, or to a food mill fitted with a fine disk; puree. If using the food
processor, force the puree through a fine sieve to remove the skins. Skim
the pan juices well, then stir in the garlic puree. Adjust seasoning. (Can
cool lamb in sauce, cover, and set aside for several hours, or refrigerate
overnight.) SERVING: If shanks have been set aside or refrigerated, warm in
a 325F oven for 25 to 30 minutes. Garnish with minced parsley.
Formatted for Kitmail 5/98
Posted by JoAnn Pellegrino NOTES
: Lamb and garlic have a long shared history, particularly around the
Mediterranean.  Here, a whopping four heads, not cloves, of garlic are
braised with lamb shanks for a full-flavored stew.  For a particularly
graceful presentation, ask the butcher to saw each shank crosswise into
three pieces.
Recipe by: The Best of Cook's Magazine
Posted to KitMailbox Digest  by J Pellegrino <gigimfg@ix.netcom.com> on May
23, 1998

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