Braised Lamb Shank with Cabernet–Chipotle Jus

• 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

Preheat the oven to 300ºF.

Heat the olive oil in a large Dutch oven over medium heat. Season the lamb shanks with salt and pepper. Sear on both sides until golden brown, about 5 minutes each side. Remove from the pot and set aside.

Add the bacon to the Dutch oven and sauté until crispy, about 5 minutes. Add the onions, celery, leeks, and garlic and sauté until soft and translucent, about 5 minutes. Add the tomato paste and cook for 1 minute. Add the wine and bring to boil. Reduce the liquid by a third, about 10 minutes. Add the chicken stock, demi-glace, chipotle peppers, peppercorn, thyme, bay leaf, and juniper berry. Return the shanks to the pan and bring the liquid to a boil again. Cover the Dutch oven tightly with foil, then cover with the lid. Place in the oven and braise until very tender, about 4 hours.

Transfer the lamb to a plate and tent with foil. Strain the liquid through a fine-mesh strainer and into a clean sauce pot. Let the liquid stand for 10 minutes and skim any excess fat that rises to the surface.

Serve the lamb shanks with the strained sauce.