Braised Lamb Shanks with Garlic-Herb Paste

Yield:  6 servings

Ingredients

• 4 meaty Lamb Shanks
• 4 tablespoons of olive oil
• 6 Anchovy fillets packed in salt
• 1 shallot, peeled and halved
• 20 Garlic cloves, peeled
• Fresh Rosemary leaves from 3 sprigs
• 2 tablespoons chiffonade of Mint, packed
• ¼ cup of dry white Wine, plus 3 tablespoons
• Salt and pepper to taste

Directions

1. Place your anchovy fillets in water and allow them to soak for 5-10 minutes.  Pat them dry.
2. Season the shanks with salt and pepper.  Heat two tablespoons of olive oil in a large skillet and sear the shanks until they are nicely browned – approximately 8 minutes per side.  Remove them from the skillet and set aside.
3. Place the dried anchovy fillets in the blender or mini food processor with the garlic, shallots, rosemary leaves, and mint.  Blend until it is almost smooth.  Gradually add the wine and 2 tablespoons of oil until the mixture forms a paste.  Season the paste with salt and pepper.
4. Place some of the paste into the lamb searing skillet and heat for 2 minutes.  Stir continually.  Place the seared lamb back into the skillet.  Cover and reduce the heat to very low and cook slowly for 2 ½ hours.  Flip the shanks every 30 minutes and add more wine if the pan becomes dry.
5. Plate the lamb temporarily and pour the pan juices into a bowl or measuring cup.  Place the juices into the freezer for five minutes.  Using a spoon, remove the fat from the top of pan juices.
6. Place the juices back in the skillet and add the remaining 3 tablespoons of wine.  Add 2 tablespoons of water and reduce this liquid for approximately 10 minutes.  Place the shanks back into the skillet along with any juices that may have accumulated on the plate.  Cook for 5 minutes until heated through and serve hot.