-It’s a tried and true method for preparing tough cuts because of the moist heat and low temperature that is needed to break down the collagen (tough chewy stuff) into gelatin (unctuous gooey stuff). Braising cooks at the temperature of boiling water or close to it which aint enough for browning reactions sooo braised meats are generally browned first.

Recipe

3# lamb shank

1 onion

1 carrot

1 stalk celery

4-5 cloves garlic crushed

Bay leaf

Thyme sprigs

Rosemary sprigs

2 teaspoons tomato paste

1 cup red wine

2 tablespoons olive oil

To begin with head to your butcher and buy 5# of lamb (fore) shank. They will come either as one piece with a 4 inch bone in it or as slices cut across the bone, one small bony piece which comes from the lower shank and one meaty piece from further up the leg.  We also need one onion, one carrot, one stalk celery, one head garlic, one bunch thyme, one bunch rosemary, bay leaf, tomato paste, and a bottle of dry red wine.

Begin by preparing your mirepoix, this is a long braise so larger pieces are appropriate, cut the onion, carrot, and celery in 1 inch pieces. Bust out four or five cloves of garlic and crush them with your hand. Trim any extra fat on the shanks. Preheat the oven to 350Fº.

In a sauté pan heat olive oil over high heat. The pan needs to be hot so that the meat doesn’t steam. Season the meat and give it a sprinkle of flour and in the pan it goes. Lay it in the pan, don’t drop it or you gonna get burned. Once you are sizzling loudly you can turn the heat down to make a deeper brown without burning. The browning that occurs on the surface of the meat and the juices and bits that get browned in the pan, that’s where the flavor is. Once the meat is browned should take 3-4 minutes each side, remove it from the pan and pour off the fat. Add the carrots, onions, celery to the pan and brown over medium heat and stir, some of the moisture from the veggies will begins to deglaze the pan drippings. The veggies are browned, and now we will add the garlic and 1 tablespoon of tomato paste. Stir for one minute to toast the tomato paste and deglaze with 1 cup red wine. Scrape up all the brown bits from the bottom of the pan. Return the shanks to the pan; add veal stock to come half way up the shanks. Add the bay leaf, rosemary and thyme. Bring to a boil and taste for seasoning. Season and cover tightly with aluminum foil or a tight fitting lid. Braise in the oven for 2 ½ hours. The shanks are done when the meat begins to pull away from the bone and when a paring knifes releases easily after being inserted in the shank. Remove the shanks from the braising liquid. Strain the liquid and defat the braising liquid. Return the shanks to the braising liquid to cool and refrigerate for 24 hrs.

Reheat portions in the braising liquid to serve.