From the Shabbat section: A Dinner in Provence

Shanks, the front legs of the lamb, are one of the most flavorful cuts.  They are cooked like a stew in a sauce of wine, broth, and cranberry juice until the meat literally falls off the bone.  With the addition of tangy cranberries, meaty mushrooms, and pearl onions, served over noodles to sop up every delectable drop of the sauce, this dish makes a down-home meal with an upscale taste.

Prep Time: 20 minutes

Bake Time: 2-1/4 to 2-1/2 hours plus 1 hour before serving

Advance Prep: Shanks should be cooked 1 to  2 days ahead.

Lamb Shanks with Portobello Mushrooms and Dried Cranberries
 

• Lamb Shanks
• 1/2 cup flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 lamb shanks, about 1 pound each, trimmed of fat
• 2 to 3 tablespoons vegetable oil
• 1-1/2 cups dry red wine
• 1-1/2 cups beef broth
• 1-1/2 cups cranberry juice cocktail
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh rosemary

Sauce for Reheating Lamb

• 3 tablespoons flour mixed with 5 tablespoons red wine
• 2 tablespoons chopped fresh rosemary
• 1 bag (12 ounces) frozen pearl onions, not defrosted
• 12 to 16 ouces portobello mushrooms, cut into 1-1/2- x 3/4-inch strips
• 3/4 cup dried cranberries

For Serving

• 1 package (12 ounces) extra-wide egg noodles, cooked according to package directions
• Sprigs of fresh rosemary, for garnish (optional)

Preheat oven to 350 F.

To Prepare Lamb: In a large plastic bag, mix flour, salt, and pepper.  Add lamb, 1 or 2 pieces at a time, shake to coat, and pat off excess.  In a large, wide, nonaluminum saucepan or Dutch oven, heat 2 tablespoons oil over high heat.  Brown lamb in batches, turning to brown all sides.  If drippings begin to burn, reduce heat.  If necessary, add more oil.  Remove lamb to plate and pour off fat.  Stir wine, broth, and juice into pan.  Bring to a boil, scraping up any brown bits.  Stir in garlic and rosemary.  Return lamb to pan and bring to a boil.

To Cook: Cover and bake for 1 hour.  Rearrange shanks, putting the top ones on the bottom, and bake for an additional 1-1/4 to 1-1/2 hours, or until very tender when pierced with a fork.  Remove lamb and immediately cover with wax paper and foil.  Refrigerate sauce separately until fat rises to the top and solidifies.  (Lamb and sauce may be refrigerated up to 2 days.)

To Reheat: Preheat oven to 350 F.  Scrape fat from top of sauce and discard.  Simmer sauce for 10 minutes.  Remove from heat and, stirring briskly, whisk in flour dissolved in wine.  Add rosemary and bring to a boil, stirring constantly.  Place shanks in a roasting pan and pour sauce over.  Sprinkle with pearl onions, mushrooms, and cranberries, pushing them into sauce.  (Lamb may be held, covered, at room temperature up to 4 hours.)  Bake, covered, for 1 hour, or until bubbling and heated through.  Serve over cooked noodles.  Garnish with sprigs of rosemary, if desired.