Braised Lamb Shanks

Braised Lamb Shanks

Braised Lamb Shanks

Braised Lamb ShanksTodd Coleman

Chef Tom Valenti of Manhattan's Ouest uses the foreshank, a meatier cut than the hindshank, for this recipe for shanks braised in a stock flavored with wine, aromatics, and anchovies. This recipe first appeared in our March 2012 issue, with Mei Chin's article Bone Gatherer.