Braised Lamb Shanks - extra-virgin olive oil

Method

• Preheat the oven to 350 degrees F. Heat the oil in a large Dutch oven or deep ovenproof skillet over medium heat.
• Add the onion, celery, carrot, and season with 2 teaspoons salt and pepper to taste.
• Cook, stirring occasionally, until the vegetables are tender and just beginning to brown, about 20 minutes.
• Add the garlic and tomato paste, mix well and cook until the tomato paste darkens, about 3 minutes.
• Salt and pepper the lamb shanks and lay them in a single layer, over the vegetables in the Dutch oven.
• Add enough stock to surround but not cover the shanks and bring to a simmer.
• Transfer to the oven.
• Braise the shanks, uncovered, turning every 30 minutes or so, until the meat is fork tender, about 2 hours.
• (The meat will brown during the final stages of braising.)
• Remove from the oven and set aside to cool for about 15 minutes to allow the fat to rise to the surface of the sauce.
• Transfer the meat to a plate.
• Skim the fat from the surface of the braising liquid.
• Strain the sauce through a fine mesh strainer into a bowl, pressing down on the vegetables with a spoon to extract as much liquid as possible.
• Discard the vegetables.
• Degrease the sauce again if necessary and return to the Dutch oven.
• Simmer the sauce until reduced by about half.
• Return the shanks to the sauce, and warm gently over low heat.
• Taste the sauce and adjust the seasoning with salt and pepper to taste.
• Transfer to a warm serving dish and serve.