Recipe provided by | Chef Jennifer Jainski

Servings: 6 Preparation Time:30 minutes Cook Time: 3 hours to overnight

INGREDIENTS

6 American Lamb shanks

to taste salt and pepper

2 ounces canola oil

1 rib celery, coarsely chopped

1 small Spanish onion, coarsely chopped

1 carrot, coarsely chopped

1 teaspoon black peppercorns

3 to 4 sprigs fresh thyme (whole)

1 bay leaf

2 cups bourbon

1-1/2 quarts chicken stock

1 quart lamb or veal demiglace (or beef stock)

1/3 cup honey

Wilted mustard greens and roasted turnips, for serving

DIRECTIONS

Preheat the oven to 180°F for overnight braising, or 350°F for faster braising. Season lamb shanks with salt and pepper. In a large sauté pan, heat oil; sear shanks on all sides to golden brown. Remove to a deep roasting dish. In the same sauté pan, add celery, onion and carrot; sauté until lightly caramelized. Add peppercorns, thyme and bay leaf. Deglaze with bourbon; reduce until dry. Add stock and demiglace; bring to a simmer. Once simmering, pour over seared lamb shanks. Cover tightly with foil; braise until tender and the meat easily falls from the bone, about 3 hours at 350˚F or overnight at 180˚F.

Remove shanks from braising liquid; strain liquid and discard solids. Over medium-high heat, reduce braising liquid to a jus consistency. Stir in honey and adjust seasoning with bourbon, salt and pepper. Pour hot liquid over shanks.

Place a warm lamb shank in bowl over wilted mustard greens with braising liquid spooned over top. Serve with roasted turnips.