6 one pound lamb shanks

2 teaspoons plus ¼ teaspoon kosher salt

1/3 cup all-purpose flour

2 tablespoons olive oil

1cup yellow onion, chopped

½ cup carrots, chopped

½ cup celery, chopped

1 tablespoon garlic, chopped

2 cups dry red wine

6 cups rich chicken stock (or veal or lamb stock)

2 bay leaves

2pints Louisiana blueberries

4 cups blueberry wine

Salt and pepper to taste

 

 

Season the shanks generously on all sides with the salt and black pepper.  Place the flour on a large plate.  Dredge the shanks in flour and shake to remove the excess.  Heat a Dutch oven or heavy sauté pan over high heat.  Add the shanks and sear until well-browned on all sides, about 8 minutes.  Remove the shanks.  Add the onion, carrot and celery.  Cook for 4 minutes.  Add the garlic and cook, stirring for 1 minute.  Add the wine and cook, stirring, to deglaze the pan.  Cook until slightly reduced, about 5 minutes.  Return the shanks to the pot and add the stock and bay leaves bring to a boil.  Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer until the shanks are tender, about 1 hour and 45 minutes to 2 hours.  Periodically skim to remove any scum that forms on top.  Remove form heat and discard the bay leaves.  Transfer the shanks to a large plate an let rest until cool enough o handle.  Strain the braising liquid and vegetables to a medium pot through a fine mesh strainer and add blueberry wine.  Bring to a boil. Reduce the heat to medium-low and simmer until reduced by 1/3 volume, about 30 minutes.  Occasionally skim the top to remove any scum.  Add blueberries and cook for 5 minutes.  Place the lamb shanks back into the pot to reheat, serve the lamb shanks in a bowl with plenty of blueberry sauce.