Braised Lamb Shanks or Beef Short Ribs

1. Heat oven to 350 F.

2. Heat olive oil over medium-high heat in an oven safe pot (Dutch oven or roasting pan, ideally). Season meat with salt and pepper, and brown in oil, approximately 5 minutes on each side. Remove to a plate and drain the oil from the pot. (You may need to brown the meat in batches to avoid crowding.)

3. Add onions, carrots, celery, garlic, tomato paste, and marjoram to the pot and saute for 3-4 minutes to soften the veggies. Add the wine to get the brown bits from the bottom, then add the stock. Stir to combine and bring to a simmer.

4. Add lamb shanks back to the pot (as close to a single layer as possible, so all shanks are partially submerged in liquid). Sprinkle with a bit more salt, pepper, and marjoram if desired. Cover and place in a 350F oven for 1.5 hours. Remove the lid and let braise for another 30 minutes or until the meat looks browned on the top. Flip the meat over and let braise for another 15 minutes uncovered to brown the other side, OR leave as is (one side tender, the other more brown).

5. Remove from the oven and pull the shanks out of the liquid. Place the pot back on the stovetop, and remove the excess fat from the top of the liquid. Add the cannellini beans and chard/kale. Cook for about 5 minutes until the greens wilt. Adjust seasoning and serve the shank/rib with a ladle of braising liquid over the top.

I sometimes use a hand (immersion) blender to combine the braising liquid a bit more after the shanks have been removed, but before adding the beans and greens.

I serve this alongside cheesy polenta.