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1
Trim any excess fat from: 4 lamb shanks.
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2
Season liberally, the day before if possible, with: Salt, Fresh-ground black pepper.
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3
Into a heavy-bottomed pan over medium-high heat, pour: Olive oil.
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4
Use enough to generously cover the bottom of the pan.
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5
Add the shanks and brown them well on all sides.
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6
This will take a good 12 minutes or so.
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7
When the shanks are brown, remove them from the pan, pour out most of the fat, and add: 2 onions, peeled and cut into large pieces, 2 carrots, peeled and cut into large pieces, 1 head of garlic, cut in half, 1 small dried chile pepper, 4 black peppercorns, 1 rosemary sprig, 1 bay leaf.
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8
Cook for a few minutes, stirring now and then, until the vegetables soften.
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9
Add: 3/4 cup white wine, 2 medium tomatoes or half of a 14.5-ounce can of organic whole tomatoes, cored and chopped.
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10
Turn up the heat to reduce the wine and scrape up any brown bits from the bottom of the pan.
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11
When the wine has reduced by half, put the shanks back in the pan and pour in: 2 cups chicken broth.
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12
The liquid should come about halfway up the sides of the shanks.
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13
Bring to a boil and immediately turn down the heat, cover, and cook for 2 1/2 to 3 hours at a bare simmer, on the stovetop or in a 325F oven.
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14
When braising in the oven, remove the cover for the last 20 minutes of cooking to brown the meat a little.
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15
The lamb should be meltingly tender and falling off the bones.
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16
Take out the lamb shanks.
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17
Skim off all the fat.
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18
Pass the sauce through a food mill.
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19
If it is very thick, thin it with a bit of chicken broth.
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20
Taste and adjust the seasoning as needed.
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21
Return the shanks to the sauce.
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22
Prepare Gremolata (page 231).
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23
Warm the sauce and shanks and serve sprinkled with gremolata.
