CITRUS BRAISED LAMB SHANKS

I love the library.  Most of the time they have books that I would love to buy, so instead of buying them, I borrow them.  If after checking them out I discover I shouldn't live without it, then I go and buy it!  It's so much fun showing up and finding all these great books waiting for me on the reserve shelf.  And so it was the day I arrived to find The River Cottage Meat Book.  As you may have already guessed, it's a book about meat.  A manifesto on the importance of eating GOOD meat.  Honouring the animal by treating it right during it's life and then continuing that respect by the care you take in cooking it.  It's such a huge book, full of so much information, I might just have to buy it just so I can actually get through all of it.  The biggest reason why I will probably buy it though is because it's so good.  I especially love the section on barbecuing, where he outlines the proper way to cook meat on an open fire without burning it.  Anyway, so this recipe is from this book and it turned out really deliciously.  Definitely not a hot summer day kind of meal, but I made it anyway because lamb shanks are some of the only cuts we have left in our freezer!

CITRUS BRAISED LAMB SHANKS

from the The River Cottage Meat Book by Hugh Fearnley-Whittingstall

4 organic, pasture raised lamb shanks

2-3 Tbsp e.v olive oil

1 organic carrot, finely diced

1 organic onion, finely diced

2 organic celery stalks, finely diced

a few sprigs fresh thyme

2 organic bay leaves

2 organic cloves garlic, finely chopped

1 Tbsp tomato paste

1/2 bottle white wine

1 cup lamb stock or water

juice and zest of 1 organic lemon

juice and zest of 1 organic orange

sea salt and pepper

chopped organic parsley to garnish

Method:  Heat some of the olive oil in a large flameproof casserole, add the diced vegetables, and sweat, without browning until tender.  Add the thyme, bay, garlic, tomato paste, wine, lamb stock, along with most of the citrus juice and zest (save a few pinches of zest and a tablespoon each of the juice).  Bring to a boil and then reduce the heat to a gentle simmer.

     Heat a little more oil in a separate pan and brown the lamb shanks on all sides, seasoning with salt and pepper as you go.  Add them to the casserole and cover with its lid.  Transfer to a low oven (250*) and cook for about 2 1/2 hours, until the meat is completely tender and falling off the bone.  

     Remove the shanks from the pan and keep warm while you finish the sauce by skimming off some of the fat, then taste the liquid for seasoning.  Boil to reduce, then stir in the reserved zest and juices.  Serve the lamb shanks on plates spooned over mashed potatoes or soft polenta.