Instructions: Heat oven to 240 degrees. In a Dutch oven over medium-low heat, heat oil and 4 tablespoons butter. Add shanks, and cook until golden brown, about 20 minutes. Season the shanks with sea salt, and transfer to a platter. Add the carrots, turnips, and shallots to the Dutch oven, saute 4 minutes, and transfer to the same platter as the lamb shanks.

Drain the fat from the pan. Add enough water to cover the bottom of the pan, and bring to a boil to deglaze the pan. Add the shanks and vegetables back to the pan. Add enough water to just cover. Reduce heat to just below a simmer. Add bay leaves, rosemary, sage, and garlic. Cover, and transfer to oven. Cook 2 1/2 hours. During the last hour, add celery and more water, if necessary, to cover. Transfer the shanks from the oven to the top of the stove.

Heat oven to 400 degrees. Using a slotted spoon, gently transfer shanks and vegetables to a baking dish. Over medium-high heat, reduce the stock by two-thirds. Return shanks to the stock, and transfer to the oven. Bake for 20 minutes, basting regularly until the shanks are glazed and shiny. Season with sea salt and freshly ground pepper.

In a saute pan over medium heat, heat 1 tablespoon butter and 2 tablespoons water. Add cabbage, and saute 3 minutes. In a separate pan, repeat the cooking process with haricots verts.

Place 1/2 cup sauteed cabbage in the center of each plate. Place one shank on top. Garnish with vegetables, placing haricots verts on the side.

Serves 4.

Cuisine: "Mexican"

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