Serves 4

Suggested Wines:

Black Star Farms 2006 Arcturos Cabernet Franc

Chateau Chantal 2007 Malbec Reserve

4 lamb shanks

salt and freshly ground pepper

1 tablespoon Dijon mustard

1 tablespoon vegetable oil

2-3 cloves garlic, peeled and smashed

½ pound mirepoix (2 carrots, 2 celery stalks and 1 medium onion), cut in large dice

1 tablespoon tomato paste

1 cup red wine

1 quart lamb stock (you can substitute chicken stock or veal stock)

Sachet d’épices (1 bay leaf, 5-6 cracked peppercorns and 3-4 small sprigs each of parsley, thyme and rosemary, tied into a bundle with cheesecloth and kitchen string)

Season lamb shanks with salt and pepper; smear with Dijon mustard. Sear in hot oil in a large, heavy pan or ovenproof pot, making sure to get nice color on all sides. Remove shanks from pan. Add mirepoix to the same oil and caramelize it well. Deglaze the pan with red wine, then stir in tomato paste and garlic. Reduce this liquid by half. Add stock and reduce slightly. Add sachet d’épices and put lamb shanks back in pot. Cover pan and braise lamb shanks until fork tender, about 1 hour and 15 minutes. This can be done on the stovetop or in a preheated 375° oven. Remove lamb shanks, strain sauce, degrease it, and adjust consistency as needed either by adding more stock or reducing the liquid by boiling.

While lamb is cooking, prepare beans and root vegetables.

To plate this dish, put a nice pile of beans in a large, flat bowl and place the lamb shank on top of it. Then sprinkle roasted vegetables around the bowl and spoon sauce over everything. Garnish with a sprig of fresh thyme or rosemary.

White Beans

2 cups white beans, soaked overnight

2 quarts water

2 ribs celery, small dice

1 small Spanish onion, small dice

1 cup carrots, small dice

2 cloves garlic, minced

1 bay leaf

2-3 sprigs fresh thyme

1 tablespoon parsley, chopped

olive oil to coat pan

salt and freshly ground pepper

Sauté celery, onion, carrot and garlic with herbs. Add beans and water and simmer until tender, about 60–90 minutes. You can also use some of the braising liquid from the lamb shanks to add flavor. Season with salt and pepper.

Roasted Root Vegetables

These can be roasted along with the lamb at 375° for approximately the last 45 minutes of its cooking time.

4 cups (approx.) mixed root vegetables

2-3 tablespoons olive oil

Kosher salt and freshly ground pepper, to taste

1 tablespoon fresh thyme, finely chopped

Any combination of carrots, parsnips, rutabaga, turnips, sweet potatoes, Yukon Gold potatoes, onion and garlic will work. Use whatever you have on hand or like the most. Cut everything in similar-sized medium dice. Plan on about 1 cup per person when deciding how much to prepare. Toss vegetables in olive oil to coat and spread out on a rimmed sheet pan. Sprinkle with kosher salt, freshly cracked black pepper and fresh thyme. Roast in oven until golden and tender, shaking pan periodically to get good color on all sides.