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Saturday, January 28

Braised carrots with lamb

Lamb shank
1 ½ pounds

Black pepper, freshly ground

Olive oil
2 tablespoons
Onions, large, coarsely chopped
Garlic cloves, smashed
Celery ribs, coarsely chopped
Dry red wine
1 cup
Ruby port
½ cup
Rosemary sprigs
Carrots, peeled
¾ cup
Parsley, chopped
2/3 cup
Mint, chopped
1/3 cup
Lemon, freshly grated zest
  1. Preheat oven to 325°F.
  2. Season the lamb with salt and pepper.
  3. In a large skillet, heat 1 tablespoon oil over moderately high heat, and then brown the lamb on all sides, about 8 minutes.
  4. Transfer the lamb to a plate, and pour off the oil.
  5. Add the remaining 1 tablespoon of oil to the skillet, and add the onions, garlic, and celery; cook over moderate heat until browned, 12 minutes.
  6. Add the wine and port, and boil until reduced to 1/3 cup, about 4 minutes.
  7. Transfer to a Dutch oven, add rosemary sprigs, and arrange shanks and carrots on top.
  8. Add water, cover, and bake for 2 hours.
  9. Transfer lamb and carrots to a bowl, and keep warm.
  10. Strain the pan juices into a saucepan, and boil over high heat until reduced to ½ cup, about 7 minutes.
  11. Shred the shank meat, and add it to the pan juices; season with salt and pepper.
  12. Sprinkle one-fourth of the herbs and zest over the carrots.
Based on a recipe by Dan Barber in the February 2012 issue of Food & Wine.
Second attempt on May 27, 2013

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