Braised lamb shank is served with haricots verts mixed with hazelnuts, balsamic vinegar, and whole grain mustard. Marigold petals are a fun last-minute addition.
Servings: Makes 4 servings 
Ingredients
  • 4 lamb shanks (about 3 1/2 pounds)
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 2 Tbsp. vegetable oil
  • 1 large onion , chopped
  • 2 carrots , peeled and chopped
  • 1 celery stalk , chopped
  • 3 cloves garlic , smashed
  • 1 1/2 cups red wine
  • 1/4 cup red wine vinegar
  • 1 1/2 quarts reduced-sodium chicken broth
  • 1 bay leaf
  • 1 small fresh rosemary sprig
  • 3 fresh thyme sprigs
    • Directions
    Preheat oven to 350°. Season lamb with salt and pepper. Heat oil in a large ovenproof casserole over medium-high heat.

    Add lamb and cook until browned on all sides, 6 minutes. Remove from pan and set aside. Reduce heat to medium.

    Add onion, carrots, celery, and garlic to casserole; cook until golden, about 10 minutes. Increase heat to high. Add red wine and vinegar. Bring to a boil over medium-high heat and cook until reduced by two thirds, about 5 minutes.

    Add broth and lamb to casserole; bring to a boil, then reduce to simmer (2 to 3 minutes). Meanwhile, tie together bay leaf, rosemary, and thyme with kitchen string; add to casserole. Cover and bake 1 to 1 1/4 hours, or until lamb is tender.

    Remove lamb from casserole. Strain out vegetables and discard them, saving the liquid. Return liquid to casserole, bring to a boil over medium-high heat, and cook until reduced to 1 to 1 1/2 cups, about 20 minutes. 

    Return lamb to the reduced braising liquid and keep warm until serving. To serve, spoon sauce over lamb.
    From the September 2008 issue of O, The Oprah Magazine

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