Zinfandel Braised Lamb Shanks

Nobody is more lamb-phobic than my brother (and aunts and uncles and cousins and parents as it comes to pass, unbeknownst to me). It seemed like most of them were too frightened to take a risk on my contribution to the Easter meal, until I guilted them into trying a bite. They are all aversive to the strong gamey taste of lamb, which I also don't care for. Here is how I discovered to bring out the beauty in spring lamb. There was no meat left on any of the bones before I had a chance to take a picture for you.

4 lamb shanks, about 3/4 pound each

juice of 1/2 lemon

1 tablespoon dried ground mustard

1/4 cup chopped fresh rosemary

1/4 cup chopped fresh thyme

1 tablespoon sea salt

1/2 tablespoon fresh ground pepper

1 tablespoon canola oil

1/4 cup finely chopped shallots

1 bottle Zinfandel wine

1 bay leaf

2 sprigs fresh rosemary

2 sprigs fresh thyme

Sprinkle shanks generously with lemon juice, mustard, salt, pepper, chopped rosemary and thyme. Cover and marinate in the refrigerator for 24 hours or so. Remove from the refrigerator and allow to come to room temperature for 30-45 minutes. Preheat the oven to 350 degrees F. Heat a cast iron oven-proof casserole, which has a tight-fitting lid, for two minutes on medium-high heat. Swirl in the canola oil, then brown the shanks on all sides. Reduce the heat to medium and add the shallots. Cook until shallots start to brown, then add the wine and stir up the brown bits from the bottom of the pan. Add the bay leaf, rosemary and thyme sprigs. Cover tightly and transfer the pot to the oven. Cook undisturbed for 3 hours. The wine should be reduced to 1/2 cup and the meat should be fall-off-the-bone-tender and your guests should be falling over themselves to get a second serving.