Lamb Shank Braised in Montefalco Red Wine

Method

1. Season the lamb shanks with salt and freshly ground black pepper on all sides.
2. In a heavy pot, sear the lamb shanks until browned on all sides.
3. Add sage, rosemary, fennel seeds, thyme, and garlic cloves in their skins to the pot.
4. Remove the lamb shanks from the pot and set aside.
5. Clean and coarsely chop carrot, celery, onion, and fennel for the cooking base.
6. In the same pot, sauté the chopped vegetables and a bouquet of aromatic herbs until softened.
7. Pour in the Montefalco red wine and let it reduce slightly.
8. Coat the lamb shanks with honey, massaging it into the meat.
9. Place the honey-glazed lamb shanks in an oven-safe dish.
10. Pour the reduced wine-vegetable mixture over the lamb to cover.
11. Cover the dish tightly with aluminum foil and bake at 180°C (350°F) for 3 hours.
12. Meanwhile, boil the Colfiorito red potatoes until tender. Drain and mash with butter, grated Parmesan, nutmeg, and warm milk to make a creamy purée.
13. For the onions: cut Cannara onions in half, season with salt, pepper, olive oil, and sage leaves. Wrap each half in foil and bake at 180°C for 30 minutes. Then unwrap and roast until golden.
14. For the tomatoes: slice Piccadilly tomatoes in half, season with salt, sugar, black pepper, and a drizzle of olive oil. Bake at 200°C (400°F) for 10 minutes.
15. After 3 hours, remove the lamb from the cooking liquid. Strain the liquid to obtain a smooth sauce (the reduction).
16. Sear the lamb shanks on a grill or under the broiler at 250°C (480°F) for about 5 minutes to crisp the exterior.
17. Plate the lamb alongside the potato purée, roasted onions, and roasted tomatoes. Drizzle with the reduction sauce.