1 shank per serving
for 4 serving, can be doubled

¼ cup olive oil
4 lamb shanks
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
3 sprigs fresh thyme or 1 tablespoon dried
3 sprigs fresh sage or 1 tablespoon dried
1 teaspoon cinnamon
¼ teaspoon nutmeg
salt and pepper to taste
2 tablespoon gin
2 tablespoon tomato paste
2 cups white wine
lamb or chicken stock to cover(about 1 quart)

Place oil and shanks in large oven pan. Brown shanks over high heat on all sides. Add onion, carrot, celery to brown lightly. Add gin and let cook down, scraping brown bits from bottom and sides of pan. Add wine, stock to cover, tomato paste, herbs and spices, salt and pepper. Bring to boil, then place pan in preheated oven (325 degrees) and allow to simmer for 2-3 hours, until very tender. Remove lamb from broth, strain broth, (cool to remove fat if made ahead) then cook to reduce at high heat for added thickness. Meat can be removed from bones or served on the bone with rice, coucous or polenta.

Jamison Farm
Latrobe, Pennsylvania