Simple Braised Lamb Shanks

Serves 4 to 6 (easily doubled).

Note: Serve the meat over mashed root vegetables, smashed potatoes, polenta or pasta. From Beth Dooley.

• 4 meaty lamb shanks, about 3 to 4 lb. total

• Coarse or flaked salt

• Fresh ground black pepper

• 2 to 3 tbsp. olive or vegetable oil

• 2 white onions, halved and thinly sliced

• 8 garlic cloves, smashed

• 2 c. lamb or chicken stock

• 1 c. dry white wine

• Zest and juice of 1 orange

• 4 carrots, cut into 1-in. pieces

• 4 sprigs of fresh rosemary

• 3 sprigs of fresh thyme

Directions

Preheat the oven to 300 degrees. Trim most of the external fat from the lamb shanks. Generously season with salt and pepper.

Heat the oil in a Dutch oven or wide pot over medium-high heat. Working in batches so as not to crowd the pot, thoroughly brown the shanks on all sides, about 10 to 15 minutes. Remove the shanks to a plate.

Add the onions and garlic to the pot and cook, stirring often, until softened, about 5 minutes. Stir in the stock, wine, orange zest and juice, carrots and the fresh herbs.

Return the shanks to the pot and bring to a boil over high heat for about 3 minutes. Cover and then transfer the pot to the oven and cook until the meat shreds easily, about 1 hour 45 minutes to 2 hours. Remove the pot from the oven.

Set the shanks on a platter and remove and discard the sprigs of herbs. Set the pot over high heat and bring to a gentle boil, skimming off any of the fat that rises to the surface, and reduce the sauce a little, about 3 to 5 minutes. Shred the meat from the bone and serve with the sauce.

Nutrition information per each of 6 servings (using 3 pounds meat):

Calories 355 Fat 16 g

Sodium 160 mg Carbohydrates 13 g

Saturated fat 5 g Added sugars 0 g

Protein 37 g Cholesterol 110 mg

Dietary fiber 2 g

Exch. per serving: 1 carb, 5 lean protein, 1 fat.