jmcquown > wrote:

> I have a couple of really nice meaty lamb shanks in the freezer.

Make a lamb version of osso buco. Here's a very good one I posted
some years ago. It was published in April 1999 issue of Food & Wine.

Victor

Lamb Osso Buco with Tapenade

Have your butcher cut the lamb shanks into thirds. Goin saves the
plastic tubs that the olives come in and uses them for storage in the
restaurant's kitchen.

SERVINGS: 4

Lamb

1/4 cup extra-virgin olive oil
6 garlic cloves, crushed
6 thyme sprigs
1 rosemary sprig, leaves only
4 meaty lamb shanks (6 pounds total), cut crosswise into thirds
Salt and freshly ground pepper
1 medium onion, coarsely chopped
1 small fennel bulb--trimmed, halved lengthwise, cored and coarsely
chopped
1 small carrot, finely chopped
1 1/2 cups dry white wine
3 flat-leaf parsley sprigs
Strips of zest from 1/2 lemon
1 bay leaf
3 cups lamb stock or beef stock, or 11/2 cups canned beef broth mixed
with 1 1/2 cups water

Tapenade

1 anchovy fillet, mashed
1 garlic clove, halved
1/4 cup extra-virgin olive oil
1/2 cup Niçoise olives (about 4 ounces), pitted and chopped
1 tablespoon fresh lemon juice
1 tablespoon chopped flat-leaf parsley
1 teaspoon capers, rinsed
shell beans
1 tablespoon extra-virgin olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
1 teaspoon thyme leaves
2 cups fresh shelled or frozen beans (about 10 ounces), such as
black-eyed peas or cranberry beans
2 cups water
1/2 teaspoon salt

1. PREPARE THE LAMB: In a large bowl, combine 1/2 cup of the olive oil
with the garlic, thyme and rosemary. Add the lamb and turn to coat. Let
stand at room temperature for 2 to 3 hours, turning occasionally, or
refrigerate overnight.

2. Preheat the oven to 325 F. Scrape off the marinade and season the
lamb with salt and pepper. Heat the remaining 1/4 cup of oil in a large
enameled cast-iron casserole until shimmering. Working in 2 batches,
sear the lamb over moderate heat until well browned all over, 8 to 10
minutes. Transfer to a platter.

3. Add the onion, fennel and carrot to the casserole and cook over low
heat, stirring, until lightly browned, about 6 minutes. Add the wine,
parsley sprigs, lemon zest and bay leaf and boil until reduced by half,
about 6 minutes. Return the lamb to the casserole, add the stock and
bring to a boil. Cover and braise in the oven for 2 1/2 to 3 hours, or
until the meat is almost falling off the bones; turn the lamb twice
during cooking.

4. Using a slotted spoon, transfer the lamb to a platter. Strain the
cooking liquid, pressing the vegetables through the strainer. Skim off
the fat and season with salt and pepper. Return the meat and the sauce
to the casserole and keep warm.

5. MAKE THE TAPENADE: Meanwhile, in a mortar, crush the anchovy and
garlic to a paste. Alternatively, mash the anchovy and garlic with the
side of a large knife. Stir in the olive oil, olives, lemon juice,
parsley and capers.

6. MAKE THE BEANS: Heat the oil in a medium saucepan. Add the shallots,
garlic and thyme and cook over moderate heat until softened. Stir in the
beans, add the water and salt and cook over low heat until tender, about
20 minutes.

7. Drain the beans and spoon them into bowls. Spoon the lamb stew over
the beans, top with the tapenade and serve.

--Suzanne Goin

MAKE AHEAD: The recipe can be prepared through Step 5 and refrigerated
overnight.