Nexis > wrote:

> We're having:

Mary's little lamb's shanks here. The recipe I used was from the _Nose
to Tail Eating_ by the great Fergus Henderson. I posted the recipe
before. I used three shanks (two rear, one front) and adjusted the
recipe accordingly, omitting the raisins and the suggested quince
cheese.

Victor

Lamb Shanks Eben Way (Henderson)

To serve four

4 rear lamb shanks (if front shanks allow 2 per person)
20 raisins
4 cloves of garlic, peeled and each one sliced into 5
4 tbsp red wine vinegar
4 glasses red wine
4 juniper berries
4 whole allspice
10 whole peppercorns
3 bay leaves
sea salt
1 glass of port

Eben uses a leg of lamb, but it is the fatty qualities of the lamb shank
I have found to be most suitable to this dish.

Make 5 incisions into your lamb shanks, into each of which press a
raisin and a slice of garlic. In a plastic or china container place the
lamb shanks and all the other ingredients except the salt and port.
Marinate for at least 2 days (they will not be covered - do not worry),
turning the shanks every half day or so.

You will need a heavy pan with a well-fitting lid (not aluminium,
because of the vinegar). Place the shanks and marinade in it, adding a
healthy pinch of salt. Cover and place in a medium to gentle oven, and
cook for approximately 3 hours, turning the shanks every 30 minutes. If
they arte cooking too fast, turn the oven down: the secret is slow and
low with this dish. The shanks want to be thoroughly giving, but still
just holding on to the bone. When this is achieved, remove the shanks
and keep warm. Add the glass of port to the juice, place it on the
heat, and reduce until your sauce is to your satisfaction. Pour it over
the shanks through a sieve (to remove the spices) and serve.

This dish goes very well with quince cheese, a conserve you can get from
delicatessens, village fêtes and some supermarkets.