Quittintime: Braised Lamb Shanks...

You're going to earn this one...

I'm employed. Yippee.* (*Yes, that was sarcasm.) When I accepted the job, they began filling me in on what the duties were. In about 10 seconds, they described a function by where I call clients to "gently remind them" of past due bills. #u{k that - I'm an "armbuster."

I've had a great deal of trouble embracing this role. I've never done negative work in my life. I define negative work as: Telemarketing, collections - anything where people are not anxious to take your calls. But here I am - an armbuster.

I have to drive 45-50 minutes to get home from work. I wish I could use this time to loosen up and shake off the day. Instead, I'm so agitated when I get home that I can be downright unpleasant. My jaw is so set, the muscles hurt.

Then, one one particular night, I open the door.

I'm greeted by an aroma that can be described as nothing short of aphrodesiac perfume. It's the scent of braised lamb shanks and fresh bread. It's DH's day off (his are always in the middle of the week) and he's been hard at it in the kitchen. Before I've even released the door handle, I can feel the bear trap fall away from my head. One deep breath and I'm relaxing as though I've just had a dose of Xanax inhalant. Believe it or not, I'm actually smiling. In the short time it took me to place myself on the inside of my front door, I feel as though I've left one world and entered another. "Home as Rx." Definitely a good thing (and my family was saying that l-o-n-g before cousin Martha).

DH's Braised Lamb Shanks

3 large lamb shanks, trimmed of fat
3 tblsp. flour (seasoned with a pinch of S&P)
3-4 tblsp. olive oil
3 carrots cut into dice as small as you can manage
1 onion, finely diced
S&P to taste
4-6 cups white wine
1-2 cups H20 (for adding later)
beurre manie (kneaded butter - see below)
Fresh Parsley (minced for garnish)

He used a deep straight sided fry pan with a cover.

Rub seasoned flour on lamb shanks. Heat oil in fry pan. Brown shanks. Remove to plate. If the flour gets too dark, wipe out pan, add a bit more olive oil. Add diced veggies (he didn't use garlic but if you are so inclined, dice up a few cloves and toss in) and cook over medium heat about 5 minutes, stirring. Add S&P and cook another minute. Add 4 cups white wine and stir, bringing up any bits from the bottom of the pan. Add shanks back into pan. Shanks should be about half covered by liquid. If they are not, add a bit more wine until they're half covered. Bring the whole mixture nearly to a boil, decrease heat to a very slow simmer and cover pan. He said they cooked for about 4 hours total - so this isn't weeknight fare for everyone (I was lucky!) After about 2 hours, he added a combination of wine and water. Check the pan to make sure the liquid doesn't simmer away. You must taste the liquid to determine if you need a) only wine, b) only water, or c) a combination. Once you've added the extra liquid, mix it in as well as you can without disturbing the shanks too much, cover and continue cooking for about 2 more hours. Alternatively, you may cook this in a slow oven in that works better for you.

Beurre manie is the post-cooking version of roux (which is added at the beginning of cooking). Now I don't know the mechanics of why it doesn't produce an uncooked, floury taste - but it doesn't. Mix about 2 tblsp. unsalted butter with 2 tblsp. flour and a speck of salt and "knead" with fork until thoroughly combined. (The butter must be chilled enough to hold its shape.) Gently remove the now incredibly fragile shanks with tongs to serving plates - keep them warm. You may not need all the kneaded butter, so start slow. Press a whisk into the butter mixture to capture some of it, then whisk it into the sauce. Cook for about five minutes on low to let the kneaded butter thicken the sauce. One addition may do it for you - but if you feel you want the sauce thicker, add a little more at a time (remember, you can add but you can't take it out). Once you have achieved the desired thickness, pour sauce over shanks, top with minced parsley, and serve.

DH made a little pasta for the side - but that's because we eat pasta with just about everything. Regular people (lol) might want to use their favorite mildly flavored rice concoction (you don't want anything to conflict with that sauce). We also enjoyed his incredible bread. King Arthur Flour ROCKS.

This is something I'd like to have simmering on the stove on a Saturday or Sunday as inspiration while I'm working away in the house. There are 3 in our family, so add shanks if there are more in yours. FYI - our nearly 14-y/o loved it. All you need to remember is that there should be enough liquid to cover shanks halfway at the start. Enjoy.