Braise, by Daniel Bouloud
Ingredients:
4 Lamb Shanks, fat trimmed, shank should be trimmed close to the bone(Your butcher can do this for you)
1 ½ c prunes
1 ¼ c. bourbon
½ c. apple cider vinegar
5 sprigs fresh mint
2 bay leaves
2, 2 inch strips of lemon zest
1 sprig fresh thyme
¼ c extra virgin olive oil
Course sea salt
2 tsp. crushed black pepper
2 small onions, sliced
4 stalks celery, cut in 2 inch pieces
2 green peppers sliced thinly
3 carrots roughly chopped
3 garlic cloves finely chopped
Freshly squeezed juice of 1 lemon
In large pot bring the prunes, bourbon and apple cider vinegar to simmer and then remove from heat
Preheat oven to 300 degrees
Wrap and tie the mint, thyme, bay leaves, lemon zest in cheesecloth or stuff them in a large tea ball
Salt and pepper the lamb shanks, heat the olive oil in the pan, (do not burn the olive oil) brown the lamb shanks in the pot , 4-6 minutes on each side – remove the lamb shanks , set on plate, add onions to pot cook for 5-8 minutes until they are translucent, add the celery , peppers, garlic, carrots, cook for 5 minutes return the lamb shanks to the pot and prunes marinating liquid, (save the prunes for later), lemon juice, 1 cup of water, herb sachet, and remaining pepper and salt to taste, bring to simmer
Cover the pot transfer to oven, and braise for 2 hours, turning the shanks 2-3 times add the prunes and cook until the lamb is very tender serve with the mint garnish
Mashed potatoes may accompany this dish very lovely
