Recipe: Braised Lentils and Lamb Shanks (Lenticchie Stufate ed Osso Buco di Agnello) (Italian)

BRAISED LENTILS AND LAMB SHANKS
(LENTICCHIE STUFATE ED OSSO BUCO DI AGNELLO)

"This is a robust dish that has full, hearty flavor. The original recipe is from Castelluccio in Umbria, where some of the best lentils in Italy are grown. I find the combination of lamb shanks and lentils irresistible."

4 tablespoons olive oil
4 ounces pancetta, chopped
3 cloves garlic, peeled, 1 whole, 2 finely chopped
3 bay leaves
1/2 cup Italian small brown lentils or French green lentils
1 tablespoon red wine vinegar
4 lamb shanks (about 3 pounds), cut into 2-inch pieces (ask the butcher to cut them for you)
Salt and freshly ground black pepper
1 stem fresh rosemary
1 cup dry white wine
2 cups chicken broth

Heat 2 tablespoons of the olive oil in a large saucepan over medium heat. Add half the pancetta, the whole garlic clove, and the bay leaves and cook, about 5 minutes, until the garlic begins to brown. Discard the garlic. Stir in the lentils and 4 cups cold water. Raise the heat to high. When the water begins to boil, lower the heat and simmer, uncovered, about 45 minutes to 1 hour, until the lentils are very tender. Discard the bay leaves, add the vinegar, and cook 1 minute longer. Turn off the heat and set aside.

Meanwhile, heat the remaining 2 tablespoons of olive oil in a heavy 6-quart casserole. Add the remaining pancetta and cook, stirring, about 5 minutes, until it begins to brown. Add the lamb, season with salt and pepper to taste, and cook, about 10 minutes, until the meat is brown on all sides. Add the chopped garlic, rosemary, and wine. Cook about 10 minutes, until the wine has mostly evaporated. Add the broth, cover, and simmer, about 1 hour, until the meat is tender. Discard the rosemary.

Drain the lentils and add them to the pot with the meat, stir well to combine, cover, and continue cooking, 30 minutes longer. Season with salt and pepper to taste and serve.

Makes 6 servings
Source: Fagioli: The Bean Cuisine of Italy by Judith Barrett