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1
Season the lamb shanks with salt and pepper.
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2
In a very large skillet, heat 2 tablespoons of the olive oil.
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3
Add the shanks and cook over moderately high heat until browned, about 10 minutes.
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4
Transfer the lamb shanks to a medium roasting pan.
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5
Preheat the oven to 325.
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6
Melt the butter in the skillet.
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7
Add the onion, garlic and 8 of the thyme sprigs and cook over moderate heat, stirring occasionally, until the onions are softened, about 7 minutes.
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8
Scrape the onions into the roasting pan and add the stock.
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9
Cover the pan with foil and braise the shanks in the oven for 2 1/2 hours, or until the meat is very tender.
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10
Transfer the lamb to a large ovenproof platter.
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11
Strain the braising liquid into a bowl through a fine sieve and skim off the fat.
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12
You should have 7 1/2 cups; if necessary, add more water.
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13
Cover the lamb shanks with foil and keep warm in the oven.
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14
Meanwhile, in a medium saucepan, heat 1/4 cup of the olive oil.
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15
Add the shallots and the remaining 4 thyme sprigs and cook over moderate heat, stirring occasionally, until the shallots are softened, about 7 minutes.
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16
Add the tomato puree and cinnamon stick and cook over moderate heat until the sauce is very thick and reduced to 3 cups, about 30 minutes.
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17
Season with salt and pepper.
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18
Discard the cinnamon stick and thyme sprigs.
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19
In a large saucepan, bring the braising liquid to a boil.
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20
Add the trahana and bring to a boil, stirring constantly.
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21
Reduce the heat to low, cover and cook for 10 minutes or until all of the liquid has been absorbed; stir occasionally.
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22
Transfer the trahana to a bowl and stir in the tomato sauce, dill, parsley, chives and lemon juice.
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23
Fold in half of the cheese and the remaining 1/4 cup plus 2 tablespoons of olive oil and season with salt and pepper.
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24
Mound the trahana on a large platter.
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25
Sprinkle the remaining cheese on top.
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26
Arrange the lamb shanks on top of the trahana and serve.
