Braised Lamb Shank with Cabernet–Chipotle Jus Recipe | James Beard Foundation

Ingredients

• 1/2 tablespoon olive oil
• 4 small lamb shanks (4 pounds total)
• Salt and pepper to taste
• 1/2 cup diced slab bacon
• 1/2 cup diced Spanish onions
• 1/2 cup diced celery
• 1/4 leek, green and white parts only, diced
• 1 clove garlic, peeled
• 1/4 cup tomato paste
• 5 cups Cabernet Sauvignon
• 2 cups chicken stock
• 1 cup demi-glace
• 4 canned adobo chipotle peppers
• 1 teaspoon black peppercorn
• 1 sprig fresh thyme
• 1 small bay leaf
• 1 whole juniper berry