Tom’s Braised Lamb Shanks

INGREDIENTS

2 to 3 tablespoons olive or avocado oil
Kosher salt and freshly ground black pepper
4 lamb shanks
1 onion, peeled and coarsely chopped
1 leek, white part only, trimmed and coarsely chopped
1 carrot, peeled and coarsely chopped
1 celery stalk, coarsely chopped
3 garlic cloves, peeled and chopped
1 to 2 tablespoons tomato paste
1 bunch of fresh tarragon, leaves picked
About 10 cups chicken stock
8 roasted tomato halves
8 roasted garlic cloves, peeled
5 cups cooked cannellini beans, drained
4 cups arugula

DIRECTIONS

Heat the oven to 325 degrees F. Heat the oil in a large, deep oven-proof skillet or roasting pan over medium-high heat. Salt and pepper the shanks, then, working in batches, brown them on all sides, about 25 minutes per batch. Transfer the shanks to a plate, reduce the heat to medium, and add the onion, leek, carrot, celery, and garlic. Cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the tomato paste and cook, stirring, until the vegetables are well coated, about 2 minutes more.

Return the shanks to the skillet. Add half the tarragon and enough stock to surround the shanks (about 10 cups). Bring the stock to a simmer. Partially cover the pan, and transfer it to the oven. Cook the shanks (the braising liquid should barely bubble) until the meat pulls easily from the bone, 2 to 3 hours.

Transfer the shanks to a plate. Strain the braising liquid and discard the solids. Return the liquid to the skillet and bring it to a simmer over medium heat. Skim.

Return the shanks to the liquid. Add the tomatoes and garlic. Simmer over medium heat, basting occasionally, until the broth has reduced by one-third, about 20 minutes. Add the beans, arugula, and remaining tarragon and cook until the arugula is just wilted, 3 minutes. Spoon into 4 large bowls and serve.

Adapted from Tom Colicchio