This recipe that Chef Ryan Clark of Lodge on the Desert in Tucson, AZ, shared with me is one of those “low & slow” cooked dishes that’s perfect to start in the morning on a chilly day.  You’ll put it in the oven with a full gallon of chili-spiked braising liquid which, simmered down for four hours, still leaves plenty to reheat and glaze the shanks for several reprises. Served with little pearls of Israeli couscous, rich gravy & a sauce of preserved lemon, mint, garlic and Greek yogurt, these ancho-spiced shanks make a meal full of bright flavors.

Makes 4 to 6 servings

Ancho-Braised Lamb Shanks Ingredients

• 3 cloves garlic, unpeeled

• 4 lamb shanks, 16 to 20 ounces each

• 2 tablespoons canola or grape-seed oil

• 1 to 2 tablespoons salt

• 1 tablespoon freshly cracked black pepper

• 1 tablespoon ground cumin

• 1 large white onion, roughly chopped

• 1 large carrot, roughly chopped

• 2 ribs celery, chopped

• 1 bay leaf

• 1 cup dry red wine

• 1 gallon veal or beef stock

• 4 whole dried ancho chilies

• 1 package Israeli couscous

• 1/2 cup plain Greek yogurt

• 2 teaspoons finely minced preserved lemons, optional

• 3 teaspoons fresh chopped mint

• 1 teaspoon minced garlic

• 2 teaspoons lemon zest

• Arugula or radish sprouts, optional

Instructions

1. Heat oven to 325. Place garlic cloves with 1 teaspoon water in a foil packet in oven. Roast, 20-30 minutes until garlic cloves are soft.

2. Stir salt, pepper and cumin together in a small bowl. Rub mixture into the lamb shanks.

3. Heat oil in a large, heavy skillet. Cook lamb shanks, in batches if necessary, until well browned on all sides, 12 minutes per batch. Transfer to a plate.

4. In the same skillet, saute onion, carrot and celery until softened and golden brown, 10 minutes.

5. Remove garlic cloves from oven; squeeze pulp from skins. Add garlic to skillet. Pour in wine; cook, stirring up browned bits from the pan as it reduces. Add as much beef stock as will fit in the pan along with bay leaf; heat to boiling.

6. Place the lamb shanks in a very large roasting pan. Pour hot stock and vegetables over the meat.

7. Wearing gloves, snip the stems off ancho chilies, remove seeds; add ancho chilies to pan. Heat remaining beef or veal stock until boiling; add to the roasting pan.

8. Cover roasting pan tightly with foil; roast in 325 oven, 4 hours.

9. Remove pan from oven; cool shanks and vegetables in braising liquid. Refrigerate until well chilled, or overnight.

10. To serve: Heat oven to 350. Skim fat from the pan. Remove the shanks. Strain out the vegetables from the braising liquid. On your stovetop, In an oven-proof pan over medium heat, reduce braising liquid by one-third. Add shanks to the pan; place in oven. Spoon braising liquid over shanks every 5 minutes until shanks are heated through and glazed with the braising liquid.

11. Meanwhile, toast couscous in a hot skillet until golden brown. Cook couscous in well-salted boiling water following package directions. Season to taste with salt pepper and a little butter.

12. Mix yogurt, preserved lemons, mint and garlic together to make a sauce garnish.

13. To plate, place a mound of couscous in a serving dish, top with a lamb shank. Spoon braising sauce over all. Garnish with a dollop of yogurt sauce, finely grated lemon zest and a sprinkling of fresh sprouts