Icelandic Lamb shanks–I treat myself once or twice a year when it’s available.
Rubbed down and marinated for 14 hours in toasted cumin, garlic, coriander, aleppo pepper, salt and olive oil
After browning the shanks, sliced fennel, shallot, garlic was sauteed. Then Royal Trumpet mushies were added and browned, then diced celery and carrot and tomato paste.
Deglazed with a 1/2 bottle of Ravenswood Petite Syrah–any red will do. Added Beef stock, two rosemary branches, brought up to a boil, covered and removed from heat and placed in a 300 degree oven and cooked for 10 hours.
Removed shanks from liquid and reduced down until sauce was thick enough to start coating a spoon and served on top of Polenta mixed with mascarpone cheese.
Best braise ever