Braised Lamb Shank          
Posted by:  Mai Mon, 15 Mar 2004, at 10:02 a.m.

Ingredients:
1/4 cup olive oil
4 12-oz. domestic hind bone-in lamb shanks
1 1/2 tsp. kosher salt
1 1/4 tsp. black pepper
1 anchovy fillet, minced
2 tbs. chopped peeled fresh ginger
8 garlic cloves, thinly sliced
1 fennel bulb, trimmed, cored, and thinly sliced
1 Spanish onion, thinly sliced
1/2 tsp. fennel seeds
3/4 tsp. crushed red pepper flakes
2 tsp. ground cumin
2/3 cup dry red wine
1 cup balsamic vinegar
3 Roasted Tomatoes
1/2 cup cooked chick peas, rinsed
3 fresh rosemary sprigs
10 cups water, or Dark Stock, Chicken Broth or canned low-sodium chicken broth

Directions:
Preheat the oven to 275 to 300 degrees.

Place a large cast-iron skillet or other heavy ovenproof skillet or a Dutch oven over medium-high heat and when it is hot, add 2 tablespoons of the oil. Sprinkle the lamb shanks with 1 teaspoon of the salt and 1 teaspoon of the pepper and add them to the pan. Cook until they are browned on both sides, about 4 to 5 minutes on each side. Set the shanks aside and discard the oil.

Wipe the skillet clean and reheat it. Add the remaining 2 tablespoons oil. Add the anchovy fillet, ginger, and garlic, stirring well after each addition, and cook until the garlic is golden, about 3 minutes. Add the fennel, onion, fennel seeds, pepper flakes, cumin, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, the wine, and vinegar, stirring well after each addition. Cook until the sauce has reduced somewhat, about 5 minutes.

Add the tomatoes and chick peas and return the shanks to the pan. Add the rosemary and water, bring to a simmer, and transfer the skillet to the oven.
Bake, uncovered, until the meat is falling off the bone, about 3 hours. Transfer to 4 plates or a large serving platter