An aromatic and delicious treatment for braised lamb shanks

Posted: January 17, 2012 in Wine Spectator

Note: Recipe courtesy of sommelier François Chartier, author of Taste Buds and Molecules: The Art and Science of Food with Wine(McClelland & Stewart 2010) • 3 lamb shanks, about 1/2 pound each (have the butcher cut them into 3 pieces for osso buco)  • Salt and freshly ground pepper to taste  • 1 tablespoon olive oil  • 3 carrots, peeled and roughly chopped  • 1 onion, roughly chopped  • 2 cloves garlic, peeled and chopped  • 2 pods star anise  • 1 teaspoon fennel seed  • 3 tablespoon pastis or anisette liqueur  • 1 tablespoon tomato paste  • 3 cups chicken broth

Photo Studio/Kitchen_Mc2 --Sauvignon Blanc makes a surprisingly successful match with this dish, because it share a key aromatic component with anise.

1. Season the shanks with salt and pepper to taste. Heat the oil in a wide saucepan or skillet, and brown the shanks on all sides. Remove shanks from the pan, and set aside.

2. Add the carrots, onion and garlic to the pan, and cook briefly. Add the star anise and fennel seed, and finally the pastis. Stir and scrape to dissolve any browned bits, then stir in the tomato paste and chicken broth.

3. Return the shanks to the pan, cover, and bring to a boil. Transfer the pan to a 325° F. oven. After 2 hours, test the tenderness of the lamb; it should be very soft and tender when pierced by a knife. Remove the shanks, and skim as much of the fat from the gravy as possible.

4. Serve the lamb, over polenta, with the sauce and vegetables. Serves 6.

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