|Braised Lamb Shank with Roasted-Shallot and Yukon Mash|
Heat 1 Tb oil. Season and sear lamb. Heat remaining oil in large casserole. Add garlic and ginger and "sweat" until coloured. Add lamb and ingredients up to stock and bring to a boil. Cover and put in a 350 F oven for 4 - 4-1/2 hr. Cool to room temperature, strain liquid, and reduce by half. Season sauce and keep warm. Brown shallots in pan. Add sugar, stock or water, and vinegar.
Bake at 350F until just dry, stirring occasionally. Mash boiled potatoes with shallots, salt, pepper, and cream. Steam vegetables. Reheat lamb in sauce. Spoon potatoes onto four pre-warmed plates. Top with vegetables. Add lamb shanks and sauce.
From: William Willgress, http://www.vanmag.com/9807/food&wine.html
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