Whenever I’m asked what I love cooking the most, my reply is always a slow braise. I enjoy it because it’s easy to feel like a magician when transforming a tough cut of meat into something buttery tender and falling off the bone — and all it takes is time. I hope you’ll enjoy this hearty, rustic braised lamb dish as much as we did — one that’s perfect for a wintry night.
The shank is the toughest part of the lamb. It’s the upper part of the leg and is full of connective tissue. When cooked very slowly, that connective tissue melts away and yields a rich, luxurious fork-tender dish.
