Olive oil
1 bunch spring onions
3 stalks celery
2 TBS fresh rosemary 3 1/2 # lamb shanks
s&p to taste
1 cup dry white wine
3 cups chicken stock
1/2 tsp dried oregano
3/4 # fresh garbanzo beans or 1 1/2 3 fava beans
2 cloves garlic finely chopped
6 oz pea shoots.
Pour just enough olive oil to barely coat the bottom of a dutch oven or heavy bottomed pot on medium heat. Add the onion,celery and rosemary and saute until softened,stirring 5 to 8 minutes.
Season the shanks then, place them in the pot ; add the wine,stock and oregano. Bring to a simmer,cover and cook on low heat until the meat is tender ad falling of the bone, turning , about 2 hours.
Remove the shanks from the pot and cool enough to touch, remove all meat from the bone, skim the sauce of fat solids. Return the meat to sauce and add garlic, add the pea shoots( previously Blanched about 3 minutes) or alternate greens. Serve in shallow bowls over rice, Mashed potatoes, polenta or bread and salad.
Coterie note: Ask butcher to break the shank, this helps cook evenly .
