With one purpose only-to bring family and friends together-Sheila Lukins presents Celebrate!, a full-color extravaganza of a book with 46 festive menus, 350 foolproof, with-a-twist recipes in the Silver Palate style, 200 color photographs, and throughout, the passion that's made her one of America's most creative cooks and best-loved food writers.
Braising—the word itself is as warm as a favorite old cardigan. Nothing is quite so silky smooth and broadly flavorful as a lamb shank braised until it is falling off the bone. It is a rustic, country kind of dish, so no teeny tiny dicing for these vegetables—big chunks of everything. These lamb shanks are delectable when served in bowls over Stewed White Beans.
Makes 4 servings
4 lamb shanks (about 1 pound each)
1 teaspoon coarse (kosher) salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 onion, cut in half lengthwise and slivered
4 large cloves garlic, lightly crushed
1 sprig fresh rosemary
1 cup beef broth
1 cup dry red wine
3 red bell peppers, roasted and cut into 1-inch squares
Rinse the lamb shanks and pat dry. Sprinkle them all over with the salt and pepper. Heat 2 tablespoons of the olive oil in a large heavy flameproof casserole over medium heat. Add the lamb shanks, in batches, and cook until well browned, about 8 minutes per batch. Transfer them to a plate. Discard any fat in the casserole.
Add the remaining 1 tablespoon olive oil to the casserole. Add the onion and cook over low heat until it is almost softened, 10 minutes. Add the garlic and rosemary and cook for 5 minutes more.
Add the broth, wine, roasted peppers, and bay leaves. Raise the heat to medium-high and bring to a boil. Return the lamb shanks to the casserole, cover, and transfer to the oven. Bake 1 hour, then stir in the tomato paste and the chopped tomatoes. Adjust the seasonings, if necessary, and bake, until the lamb shanks are tender, uncovered, 45 minutes more.
Before serving, remove the rosemary sprigs and bay leaves and stir in the chopped parsley. Spoon some Stewed White Beans into each of four shallow bowls. Carefully transfer a lamb shank to each bowl, spoon some of the sauce over each, and serve.
