Servings: 12

INGREDIENTS

12 American Lamb hind shanks (12 ounces each)

2 tablespoons olive oil

2 quarts onions, sliced

1 cup garlic cloves

1/2 cup fresh lemon thyme leaves

1 tablespoon cumin seeds, toasted, crushed

3-1/2 cups riesling wine

1-1/2 quarts Lamb or veal stock

1/2 cup fresh lemon juice

1 tablespoon Black pepper, ground

3 tablespoons Fresh lemon zest

3 quarts Lemon-Spinach Fettuccini (recipe follows)

3/4 cup Fresh chives, chopped

Lemon-Spinach Fettuccini:

Fettuccine pasta, hot 3 quarts cooked (1-1/2 pounds dry)

3 quarts raw baby spinach or arugula

1/4 cup lemon olive oil

2 tablespoons fresh lemon zest

1 tablespoon cracked pepper

DIRECTIONS

METHOD:

In a large rondo, heat oil over medium-high heat; add shanks in batches and brown on all sides.  Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes.  Mix in thyme and cumin; continue cooking 2 minutes. Add wine and bring to a boil; reduce mixture by half. Stir in stock, lemon juice and pepper; bring to a boil.  Return browned shanks to pot in an even layer; cover and simmer over very low heat 3 hours or until very tender. Remove shanks from braising liquid; place in hotel pan, cover and refrigerate.

Chill pot with braising liquid.  Remove layer of fat from top of liquid and discard.  Return pot with braising liquid to stove top and bring to a boil; reduce mixture by half .  Adjust seasonings. Stir in lemon zest; keep warm.

Heat lamb shanks covered in a low oven when ready to serve.

For the Lemon-Spinach Fettuccini:  In a bowl, toss together hot fettuccini, spinach, oil, lemon zest and pepper until mixed.  Cover; keep warm.

To serve:  In bottom of large soup plate, mound 1 cup of Lemon-Spinach Fettuccini and top with 1 hot lamb shank.  Ladle 1/2 cup braising liquid over top and sprinkle with 1 tablespoon chives.

Recipe and image provided by the American Lamb Board