enter autumn

A “cold snap,” which here means steady temperatures of lower than 70 degrees, means fall weather has finally arrived in Southern California. Having been hurt before, I know to expect an unwelcome heat wave or two before long. But for now, I’m embracing the moment with a sweater and a warming meal. This recipe for braised lamb shanks could feed two hungry adults, or, as was the case here, one hungry adult and two lucky children.

Pair it with Johnny Hartman & John Coltrane: Autumn Serenade.

Braised Lamb Shanks for a Cold Snap

Season two lamb shanks with a clove or two of fresh garlic (or, better, a few cloves of garlic confit and some of the accompanying oil), salt, and pepper. Refrigerate uncovered for four hours up to overnight.

Heat a Dutch oven over medium-high heat and add some olive oil or garlic infused oil. In the hot oil, sear the marinated lamb shanks until brown on all sides, and set aside.

In the Dutch oven, sauté half of a large onion, diced, along with about 1/3 cup of chopped fennel until softened. Add two tablespoons of chopped preserved lemon, a handful of thyme sprigs, and a bay leaf and let sizzle for 30 seconds or so.

Add a half cup of dry white wine, deglaze the pan as it comes to a boil, and reduce the liquid by half.

After adding two tablespoons of tomato jam or tomato paste and 3 medjool dates, diced, pour two to three cups of rich brown chicken stock. Bring the mixture to a boil, then reduce to a simmer. Return the browned lamb to the pan, cover it up, and pop it into the oven at 325 F for about 2.5-3 hours until the meat is tender. Remove the thyme sprigs and bay leaf.

You could serve this with all sorts of delicious accompaniments. I like it with roasted carrots, warmed pita, and hummus and tahini sauce. Finish the dish with freshly chopped parsley, pomegranate arils, and some flaky sea salt.