2whole lamb shanksI like shanks cut in half like the one pictured for easier portioning and lower pricing
1large cardoon stalkjust one stalk, not the whole cardoon
1tablespoonhigh quality tomato paste or two freshripe tomatoes, pureed and passed through a strainer
Chicken stockpreferably homemade, to cover, about 2 quarts depending on the type of pot you use
1cupdry white wine
1tablespoonunsalted butter
Kosher salt and pepperto taste
4ozVarious vegetablesfor serving, this can be a blend of whatever you want, carrots, onions, and potatoes are great since the won't battle the flavor of the cardoons. For the above recipe I used a carrot and a couple fingerling potatoes.
Instructions
Put the shanks in a deep stock pot or saucepan. Add the chicken stock until just covered, and the tomato paste or tomato puree.
Clean the cardoon stalk by peeling off the outer fibers with a vegetable peeler, making sure to avoid the spines and glochids, then cut into 1 inch squares and put in the pot with the lamb. Cover the pot and bake at 325 until the meat is tender and moves easily, about 2 hours.
Strain off the liquid and transfer to a wide pan to reduce it, then reduce the braising liquid, skimming occasionally to remove fat, until reduced to about ½ cup. Taste the liquid and season it to taste with salt and pepper.
Add the lamb shanks back to the pan along with the other vegetables and add the tablespoon of butter.
Continue reducing the sauce a bit, occasionally basting the lamb shanks with the juice until they become glazed and seasoned with the braising liquid.
When the shanks are glazed and the sauce is thickened to your liking transfer a shank to each of two preheated dinner plates, arrange some vegetables and cardoons around each shank, spoon the remaining sauce over the shank and serve immediately.