Braised Lamb Shanks

Preheat the oven to 300°F. Trim most of the external fat from:
4 meaty meaty, lamb shanks (about 3 to 4 pounds)

Season with:
1 teaspoon salt
½ teaspoon black pepper

Heat in a large Dutch oven over high heat:
2 tablespoons olive oil

Add the shanks and brown on all sides, about 5 minutes. Remove the shanks and keep warm. Pour off the fat from the pot.

Add:
2 tablespoons olive oil
2 onions, halved and thinly sliced
2 tablespoons chopped garlic

Reduce the heat to medium, cover, and cook, stirring often, until the onions are quite soft. Sprinkle with:
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon black pepper
Pinch of ground cinnamon
Pinch of ground allspice

Stir well to coat the onions. Add:
2 cups chicken stock chicken or lamb stock or broth
or water
1 cup dry white wine
1/3 cup tomato puree

Increase the heat and bring to a boil. Return the lamb shanks to the pan, cover, and bake until the meat is almost falling off the bone, 1 to 1½ hours.

Add:
2 cups carrots, sliced
2 cups diced, peeled winter squash, such as
butternut or Hubbard

Cover and bake until the vegetables are tender, about
15 minutes more. Remove the meat and vegetables to
a platter and cover with aluminum foil to keep warm.
Skim off the fat from the surface of the sauce.

Add:
2 tablespoons fresh lemon juice
2 to 3 tablespoons chopped fresh mint or 2 tablespoons dried mint

Taste and adjust the seasonings. Pour the sauce over the meat and vegetables.

Serve with:
Orzo, Rice Pilaf, braised lentils, or white beans