Braised Lamb Shanks

1. 1

   Preheat the oven to 450 F. Rub the quatre epices all over the lamb shanks and season them generously with salt and white pepper.

2. 2

   Stand the lamb shanks in a heavy roasting pan.

3. 3

   Roast in the center of the oven, uncovered, for 1 hour.

4. 4

   Remove from the oven.

5. 5

   Add the wine and the stock and cover.

6. 6

   Return the lamb shanks to the oven and braisewithout interveninguntil the meat is very tender and just beginning to fall off the bone, about 1 1/2 hours.

7. 7

   Remove the pan from the oven and transfer the lamb shanks to a warmed platter.

8. 8

   Season generously with salt and white pepper.

9. 9

   Cover the lamb shanks with foil and let rest for 10 minutes.

10. 10

    Strain the sauce through a fine-mesh sieve and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.