Braised Lamb Shanks-Your Favourite Fall Recipe?

[LJS]

Checked out previous "top" posts on this topic, but one was too "spring-like" for my needs (it is definitely autumnal here).

The next sounded intriguing, calling as it did for roasting before braising and I may incorporate that technique if others have tried and found the extra step worthwhile. But it called for a French sweet red wine and veal stock and a complex spice mixture: the thought of acquiring all these not-in-my cupboard items daunted me before I even started.

So-o-o, I have two gorgeous,meaty, locally grown lamb shanks all ready for hubby and moi this weekend: what do you suggest, Chowhounds?

[LJS]

Thanks, all posters...will let you know what works for me, but leaning toward the epicurious.com recipe from 'aching' and some elements of the others, with the pre-roasting technique suggested in the previous thread. LOVE the idea of sweet potatoes, SO good in the fall!

[aching]

Ooh, I have the BEST recipe for lamb shanks - we always have it for Christmas Eve dinner, and I look forward to it all year long.

http://www.epicurious.com/recipes/foo...

RIP, Gourmet (sniff, sniff)...

[wattacetti]

Sear in butter. Braise with mirepoix, bouquet garni, bottle of Syrah or Grenache (I guess you could supplement with stock). Braising liquid gets strained, degreased and adjusted with demi-glace and other elements depending on the flavor I'm interested in.

Serve with some roasted vegetables and something like a parsnip or parsleyroot mash. or those mashed potatoes I'm getting flak for suggesting. another alternative would be Puy lentils.

[280 Ninth]

One of my all-time favorite dishes, and very easy to prepare. No need to get uber-fussy with a particular wine or stock. First, I marinate the shanks overnight in evoo, garlic and fresh rosemary. Like jameshig I saute the shanks first, then the root vegs, add wine and stock (I've used both beef stock and chicken stock), a little lemon zest, and then let it braise. I'm partial to parmesan mashed potatoes as a side. Found my version of the recipe in the Food and Wine 2000 collection of recipes.

[jameshig]

I'd roast off some root vegetables- carrot, parsnip, pearl onion, fennel stalks as your veg.

I braise with red wine, mirepoix, a little tomato paste, and stock.

Serve with some sweet potato mashers- FANTASTIC!!!

[GretchenS]

Mario Batali's recipe that calls for oranges, black olives and tomato sauce is wonderful. I think this is basically it although it calls for a different cut of lamb. http://www.foodnetwork.com/recipes/ma...