After cooking a delicious meal for family and friends putting your heart and soul into every little details you often find yourself sitting at the table satisfied with what you have created but not wanting to eat any of it. It seems like the sight, the smell and the touch of food has also the power to feed your soul. However, soon after this state of bliss subsides you are brought back to harsh reality by your stomach going… ‘garrrgggllll’.

It would be okay except that by the time your stomach speaks out, the food has already been devoured by your well-meaning friends who make a point of cleaning every dish to show you their appreciation. How thoughtful! The ‘Chef’s paradox syndrome’, as i like to call it, hits me almost everyday and sadly there’s no cure for it, no hope, no food-viagra pill to give you a sudden hard…euhh…appetite.

• 6 lamb foreshanks
• Coarse salt
• Fresh ground black pepper
• 3 tablespoons plus 1/2 cup olive oil
• 2 ribs celery, roughly chopped
• 1 carrot, roughly chopped
• 1 large spanish onion, roughly chopped
• 1/2 cup tomato paste
• 5 sprigs thyme
• 1 bay leaf
• 1 tablespoon black peppercorns
• 3 anchovy fillets
• 1 whole head garlic, cut in half
• 2 cups red wine
• 1 cup dry white wine
• 1/3 cup white vinegar
• 1 teaspoon sugar
• 2 cups veal stock (or 1 cup demi glace)
• 2 cups chicken stock

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1. Preheat oven to 325’f
2. Season lamb shanks with salt and pepper
3. Heat 3 tbs olive oil in pot over high heat. Add celery, carrots and onions, and cook until very soft, 10 minutes.
4. Add tomato paste and cook 2 minutes
5. Add the thyme, bay leaf, peppercorns, anchovies, garlic and cook 3 minutes
6. Add the red and white wine, vinegar and sugar, raise the heat to high and bring to a boil
7. Add the veal and chicken stocks and simmer
8. In a saute pan over high heat, brown the shanks well in remaining oil
9. Transfer to roasting pan and pour the stock mixture on top. Cover with foil.
10. Cook in preheated oven for 1 hour
11. Remove the foil and cook another 3 hours, turning the shanks every half hour until very soft
12. Remove the shanks from braising liquid and strain the liquid. Skim the fat off.
13. Reduce the sauce to wanted consistency. Serve with the shanks.

Serve with soft polenta and stir fried cremini mushroom, artichokes hearts and asparagus tips in olive oil and garlic with a sprinkle of fresh sage at the end.