Braised Lamb Shank with Eggplant Caponata

Photo: Connie Miller, courtesy of the American Lamb Board

From: Chef Tom Borgia, Russell House Tavern, Boston. Yield: 4 servings.

4 lamb shanks
1 bottle red wine
to taste, kosher salt and freshly cracked black pepper
1 Tbsp. canola oil
2 stalks celery
1 carrot
1 Spanish onion
1 head garlic
1 gallon chicken stock

In a bowl, marinate lamb overnight in wine, refrigerated. Remove lamb from wine, reserving wine. Pat lamb dry and season liberally with salt and pepper. In a large braising pan with oil, brown lamb on all sides. While shanks are browning, rough-chop the celery, carrot, onion and garlic. Remove lamb from pan; add vegetables, browning slightly. Add shanks back in with reserved wine. Reduce wine by half; add stock. Cover pan; roast at 275°F for 3 hours or until shanks are very tender and almost falling off the bone.