6 American Lamb shanks
to taste salt and pepper
2 ounces canola oil
1 rib celery, coarsely chopped
1 small Spanish onion, coarsely chopped
1 carrot, coarsely chopped
1 teaspoon black peppercorns
3 to 4 sprigs fresh thyme (whole)
1 bay leaf
2 cups bourbon
1-1/2 quarts chicken stock
1 quart lamb or veal demiglace (or beef stock)
1/3 cup honey
Wilted mustard greens and roasted turnips, for serving
Preheat the oven to 180°F for overnight braising, or 350°F for faster braising. Season lamb shanks with salt and pepper. In a large sauté pan, heat oil; sear shanks on all sides to golden brown. Remove to a deep roasting dish. In the same sauté pan, add celery, onion and carrot; sauté until lightly caramelized. Add peppercorns, thyme and bay leaf. Deglaze with bourbon; reduce until dry. Add stock and demiglace; bring to a simmer. Once simmering, pour over seared lamb shanks. Cover tightly with foil; braise until tender and the meat easily falls from the bone, about 3 hours at 350˚F or overnight at 180˚F.
Remove shanks from braising liquid; strain liquid and discard solids. Over medium-high heat, reduce braising liquid to a jus consistency. Stir in honey and adjust seasoning with bourbon, salt and pepper. Pour hot liquid over shanks.
Place a warm lamb shank in bowl over wilted mustard greens with braising liquid spooned over top. Serve with roasted turnips.
PREP TIME: 30 Minutes
COOK TIME: 3 hours to overnight