air date: 11/27/13 |  run time: 
On The Table,  Episode 10
Author Jay McInerney visits Eric Ripert’s kitchen to enjoy wine and prepare Braised Lamb Shanks. They discuss the life experiences that have informed his writing, how drama and fame have affected his personal life, and the writers who have influenced him through his career. McInerney confides to Ripert about depression, tragedy, and the indulgences of his past.

Jay McInerney’s Braised Lamb Shanks

Serves 4

6 tablespoons olive oil
1 tablespoons fine sea salt
1 teaspoon freshly ground black pepper
½ cup all-purpose flour
4 (1/2 pound) lamb shanks
2/3 cup chopped celery
2/3 cup of chopped carrot
2/3 cup chopped onion
2 tablespoons tomato paste
6 rosemary sprigs
6 thyme sprigs
6 anchovies
½ bottle hearty red wine—Cotes du Rhone
2 ½ cups beef stock
Cooked fresh linguine, for serving
1 tablespoon unsalted butter, cut into pieces
Cooked green beans, for serving

Preheat oven to 350 degrees.

Heat 3 tablespoons olive oil over medium-high heat in a large skillet. In a small bowl, mix together salt, pepper, and flour. Lightly dredge lamb shanks, shaking off excess. Place in skillet and cook lamb on all sides until golden brown.

Remove and set aside.

In a large cast iron cocotte, heat the remaining 3 tablespoons oil; add celery, carrot, and onion. Cook, stirring frequently, until vegetables begin to soften, 5 to 6 minutes.

Add tomato paste, rosemary, thyme, anchovies, wine, stock, and bring to a boil.

Add browned lamb, making sure it’s halfway submerged; add additional liquid, if necessary. Season with salt and pepper. Cover and transfer to oven; cook until tender, about 2 ½ hours.

To serve, remove lamb from liquid and transfer to a platter. Skim fat form cooking liquid; remove and discard rosemary and thyme sprigs.* Return pan to stove; reduce over high heat until thickened, about 5 minutes, if necessary. Toss linguine with butter. Serve lamb over buttered noodles and green beans.

*For a silkier sauce, remove and discard vegetables before reducing.