Eating Around The World: Braised Lamb Shanks

This week we are visiting Armenia and cooking one of my favorite dishes of all time: Braised Lamb Shanks.

This recipe feeds eight people.

Braised Lamb Shanks

Ingredients:

• 8 large lamb shanks
• 4 tablespoons vegetable oil
• 2 cups chopped onion
• 1 cup chopped celery
• I cup chopped carrots
• 1 cup chopped tomatoes
• 1/2 cup chopped bell pepper
• 1 cup white wine
• 1/2 cup chopped parsley
• 1 small bunch fresh rosemary, tied
• 1 small bunch fresh mint, tied
• 10 garlic cloves, finely chopped
• 4 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• Salt and pepper, to taste

Putting it together

In large Dutch oven over medium-high heat, heat vegetable oil and brown lamb shanks on all sides; remove shanks from Dutch oven. Add celery, onions and carrots to Dutch oven and cook until lightly browned.

Return shanks to Dutch oven; add remaining ingredients. Bring to boil. Cover and bake at 350 degrees for 2 1/2 hours or until meat begins to fall off the bone.

Remove tied herb bundles and shanks. With potato masher or handheld blender, puree ingredients in Dutch oven until no large chunks remain.

Serve shanks with garlic mashed potatoes and topped with the blended sauce with garlic mashed potatoes.

Next week, we will visit Saudi Arabia to cook al-Kabsa, or Arabic Stew.

Antonio Villagomez is head chef and owner of Cilantro's restaurant and catering in Yuba City, Calif. Contact him at 530-844-2111.