American Lamb hind shanks 12 (12 ounces each)
Olive oil 2 tablespoons
Onions, sliced 2 quarts
Garlic cloves 1 cup
Fresh lemon thyme leaves 1/2 cup
Cumin seeds, toasted, crushed 1 tablespoon
Riesling wine 3-1/2 cups
Lamb or veal stock 1-1/2 quarts
Fresh lemon juice 1/2 cup
Black pepper, ground 1 tablespoon
Fresh lemon zest 3 tablespoons
Lemon-Spinach Fettuccini (recipe follows) 3 quarts
Fresh chives, chopped 3/4 cup
Fettuccini pasta, cooked, hot 3 quarts cooked (1-1/2 pounds dry)
Baby spinach or arugula 3 quarts raw
Lemon olive oil 1/4 cup
Fresh lemon zest 2 tablespoons
Cracked pepper 1 tablespoon
In a large rondo, heat oil over medium-high heat; add shanks in batches and brown on all sides. Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes. Mix in thyme and cumin; continue cooking 2 minutes. Add wine and bring to a boil; reduce mixture by half. Stir in stock, lemon juice and pepper; bring to a boil. Return browned shanks to pot in an even layer; cover and simmer over very low heat 3 hours or until very tender. Remove shanks from braising liquid; place in hotel pan, cover and refrigerate.
Chill pot with braising liquid. Remove layer of fat from top of liquid and discard.
Return pot with braising liquid to stove top and bring to a boil; reduce mixture by half.
Adjust seasonings. Stir in lemon zest; keep warm.
Heat lamb shanks covered in a low oven when ready to serve.
In a bowl, toss together hot fettuccini, spinach, oil, lemon zest and pepper until mixed. Cover; keep warm.
In bottom of large soup plate, mound 1 cup of Lemon-Spinach Fettuccini and top with 1 hot lamb shank. Ladle 1/2 cup braising liquid over top and sprinkle with 1 tablespoon chives.