Slow-Braised Lamb Shanks

Thanks to Mark Bittman & the NYT for this simple dish to make your Easter and/or Passover holiday extra special. We'll be offering a wide variety of lamb cuts at the market on Thursday, April 13th from 8 a.m. - Noon. Make sure you stop by, say hey to Georgiatown Farms and get your holiday prepping off on the right foot.

What you need:

• 2 lamb shanks, about 1 pound each

• 2 tablespoons olive oil

• Salt and freshly groundblack pepper

• ½ cup good white wine or stock

Directions:

• In a large skillet, brown shanks well in oil; this will take as long as half an hour (you can cover the pan to avoid spattering). Sprinkle with salt and pepper as they cook.

• Lower the heat, pour off the excess fat, add the wine or stock. Simmer over low heat for 1½ to 2 hours, covered, turning and adding water, about ¼ cup at a time, as necessary, until the meat is falling of the bone.

• Cool. Take meat off the bone and reserve the liquid. When the liquid is cool, skim the fat and reserve the juice. Use meat and juice in the following recipes: Tomato Sauce With Lamb and Pasta; Indian Lamb Curry With Basmati Rice; Chinese Braised Lamb Shanks.

#Lamb