Glenn Lindgren: Although we had eaten this dish several times over the years at various Miami restaurants, we'd never made it ourselves.
Raúl Musibay: But we contacted some of our sources and came up with a very good recipe!
Jorge Castillo: Then our friend in Chicago (a professionally trained chef) surprised us by adapting our recipe to his own lamb cooking methods.
Raúl Musibay: The result appears below, and it's really delicious.
Glenn Lindgren: Our friend works at a restaurant that NEVER shares its recipes, so our contributor here will remain anonymous.
Jorge Castillo: If you ever eat at one of the major hotels in Chicago, you might get a chance to taste some of his great cooking!
Tender spring lamb shank in a red wine pan reduction.
INGREDIENTS:
3 pounds lamb shanks, cut in 11/2-inch piecesPreheat oven to 275 degrees F.
Generously season lamb shanks with salt, pepper, cumin, and paprika. Dredge the seasoned lamb shanks in flour. Brown the meat in a frying pan with a little olive oil.
Mix wine, chicken stock, tomato sauce, oregano, cumin, olive oil, and Bijol powder in a small bowl. Place the lamb shanks, onion, carrot, and garlic in a covered kettle (suitable for use in the oven). Pour the wine sauce over the meat and vegetables. Liquid should only come up about halfway on the meat.
Cover the kettle and let the lamb shanks braise in the oven for 11/2 hours. (Add more sauce if needed to keep the correct level.) Turn the shanks, cover, and cook for another 11/2 hours or until the meat is fork tender.
Carefully remove the shanks from the pot and keep warm. Reduce the sauce slightly by bringing to a boil and cooking off some of the water.
Serve the shanks over white rice with the reduced sauce poured on top.
As Martha Stewart might say, "at table, maintain proper decorum." In other words, please don't make any wisecracks, as Jorge has, about Mary OR her little lamb -- it upsets the kids...
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