-
1
One or two days before serving, heat oil in a large Dutch oven and, in batches, brown shanks on all sides and set aside.
-
2
Add celery, onion and carrot and saute about 3 minutes.
-
3
Add shanks, Marsala, chicken stock and enough water to cover.
-
4
Boil, then reduce heat, cover and simmer until lamb is tender, about 1 1/2 hours.
-
5
Cool, cover and refrigerate.
-
6
An hour before serving, remove the meat from the shanks, break into 1-inch chunks and return to pot.
-
7
Mix the marinade ingredients.
-
8
Add to lamb and cooking liquid and let stand at room temperature 1 hour.
-
9
In a deep skillet, heat olive oil and crisp the pancetta and remove to a bowl.
-
10
Add shallots and rosemary to the skillet and saute until shallots are browned.
-
11
Set aside shallots and discard rosemary.
-
12
Add garlic and cumin, saute 3 minutes, then deglaze the pan with Marsala and vinegar over medium heat until reduced to about 1/3 cup.
-
13
Add lamb and marinade and cook, stirring, 5 minutes.
-
14
Stir in paprika and tomato paste and mix well.
-
15
Stir in shallots and simmer 15 minutes.
-
16
Remove lamb and shallots to a serving bowl and keep warm.
-
17
Boil liquid until thickened, about 10 minutes.
-
18
Whisk in mascarpone, add the lamb and shallots and pour over the barley (see recipe below).
-
19
Sprinkle with pancetta.
