Posted on Thu, Mar. 20, 2008
Fall-Apart Lamb Shanks With Almond-Chocolate Picada
Makes 6 servings
1 bottle (750 ml.) full-bodied red wine
2 carrots, coarsely chopped
1 onion, thickly sliced
1 large leek (white and light green), halved lengthwise and sliced crosswise
1 head garlic, cut crosswise
1 lemon, quartered
½ cup drained, chopped plum tomatoes (canned)
1 tablespoon dried thyme
1 tablespoon dried oregano
½ teaspoon cracked black peppercorns
2 bay leaves
5 pounds lamb shanks or 1 for each person or serving
Salt & freshly ground pepper
3 tablespoons extra-virgin olive oil, divided use
Almond-Chocolate Picada (see recipe)
Chopped flat-leaf parsley
Flourish
today's 
