INGREDIENTS
LAMB
12 (12 ounces each) American Lamb hind shanks
2 tablespoons Olive oil
2 quarts Onions, sliced
1 cup Garlic cloves
1/2 cup Fresh lemon thyme leaves
1 tablespoon Cumin seeds, toasted, crushed
3-1/2 cups Riesling wine
1-1/2 quarts Lamb or veal stock
1/2 cup Fresh lemon juice
1 tablespoon Black pepper, ground
3 tablespoons Fresh lemon zest
3 quarts Lemon-Spinach Fettuccini (recipe follows)
3/4 cup Fresh chives, chopped
LEMON-SPINACH FETTUCCINI
3 quarts cooked (1-1/2 pounds dry) Fettuccini pasta, cooked, hot
3 quarts raw Baby spinach or arugula
1/4 cup Lemon olive oil
2 tablespoons Fresh lemon zest
1 tablespoon Cracked pepper
DIRECTIONS
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.
