Name: Lamb Shanks with Tomatoes and Fresh Herbs
Yield: Makes 4 servings
Ingredients: 2 teaspoons salt; 2 teaspoons chopped fresh rosemary; 2 teaspoons chopped fresh thyme; 1 teaspoon fennel seeds; 1 teaspoon freshly ground black pepper; 1/2 teaspoon ground coriander; 4 large lamb shanks; 3 tablespoons olive oil; 2 ounces thinly sliced capocollo or pancetta, cut into thin strips; 1 1/2 cups chopped onion; 1 cup chopped carrots; 1/2 cup chopped celery; 6 garlic cloves, chopped; 3 3 x 1/2-inch strips lemon peel; 2 small bay leaves; 2 teaspoons chopped fresh thyme; 2 cups dry white wine; 2 cups drained canned diced tomatoes in juice; 1 1/2 cups low-salt chicken broth; 3 tablespoons chopped fresh parsley; 1 tablespoon grated lemon peel; 1/2 teaspoon freshly ground black pepper

Lamb Shanks with Tomatoes and Fresh HerbsMark Thomas

This is similar to the classic veal osso buco. Capocollo or pancetta (available at Italian delis) adds a nice smokiness. Serve this over noodles, mashed potatoes, or polenta.

Market tip: Small lamb shanks won't do — they're mainly bone — so get the largest, meatiest ones you can find (about 1 to 1 1/4 pounds each).

Recipe notes

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