Braised Armenian-style lamb shanks

MAKES 4 SERVINGS

4 lean lamb shanks

Kosher salt and black pepper

Olive oil

2 medium onions, chopped

3 tomatoes, peeled, seeded and chopped

2 carrots, peeled and chopped

3 celery ribs, chopped

Peel of 1 orange

1 each: bay leaf, thyme sprig, rosemary sprig

Touch of grated nutmeg

1½ cups red wine

4 cups veal stock (can substi- tute water, chicken stock or bouillon cubes)

Bulghur wheat (recipe follows)

Preheat oven to 325 degrees. Season lamb with salt and pepper. In a heavy casserole, heat oil (enough to lightly coat the bottom) on medium-high heat. Brown shanks and remove from pan. Add the vegetables, orange peel, herbs and nutmeg and sweat just until onions start to color. Deglaze pan with red wine, reducing the wine by 2/3. Return meat to pot, add the stock, bring to a boil and reduce to a simmer, skimming any impurities from the top.

Place casserole in oven, covered, for 1½ hours or until meat is tender. Remove shanks from liquid. Strain liquid into a saucepan and reduce it by ½ over medium-high heat. Keep warm. Serve the shanks whole or remove the meat from the bone. Place a large spoonful of bulghur wheat on a plate, place the meat on top and spoon over the sauce.

6 tablespoons butter, divided

½ cup broken vermicelli noodles

1 cup bulghur wheat (see note)

Salt and black pepper

2 cups chicken broth, hot

Melt 2 tablespoons of butter in a 2-quart saucepan. Brown vermicelli noodles (broken in 1-inch pieces) until they are a rich, nutty golden brown. Add bulghur wheat and stir. Season with salt and pepper. Add in broth and remaining 4 tablespoons butter. Bring to a boil and reduce heat to a simmer. Cook, covered, for about 20 minutes, or until liquid is absorbed. Do not stir the pot during cooking. Turn off the heat and let rest for a few minutes. Serve immediately.

Note: Find bulghur wheat at specialty stores and Middle Eastern markets such as Arax, 9017 N. Milwaukee in Niles. Use coarse grind bulghur, not fine bulghur typically used for tabbouleh. You can substitute rice for the bulghur, "but only use Uncle Ben's," Nahabedian says.

Chef Carrie Nahabedian, Naha

Nutrition facts per serving: 1004 calories, 52 g fat, 25 g saturated fat, 198 mg cholesterol, 65 g carbohydrates, 59 g protein, 555 mg sodium, 11 g fiber