A fork in one hand, a pen in the other.
Salt and pepper the lamb shanks and lay them in a single layer, over the vegetables in the Dutch oven. Add the wine and enough stock to surround but not cover the shanks and bring to a simmer. Transfer to the oven. Braise the shanks, uncovered, turning every 30 minutes or so, until the meat is fork tender, about 2 hours. (The meat will brown during the final stages of braising.) Remove from the oven and set aside to cool for about 15 minutes to allow the fat to rise to the surface of the sauce. Transfer the meat to a plate.
Skim the fat from the surface of the braising liquid. Strain the sauce through a fine mesh strainer into a bowl, pressing down on the vegetables with a spoon to extract as much liquid as possible. Discard the vegetables. Degrease the sauce again if necessary and return to the Dutch oven. Simmer the sauce until reduced by about half. Return the shanks to the sauce, and warm gently over low heat. Taste the sauce and adjust the seasoning with salt and pepper to taste. Transfer to a warm serving dish and serve.
However, being game, I decided we'd go ahead and hit the Spanish tapas place, Jaleo, for brunch. The best dish I had that day was a combination of Spanish chorizo, fried potatoes, and a poached egg on top. Ah, comfort food I can keep down.
I kept meaning to try to make it at home, but we had not had luck with the chorizo I had found previously, and then forgot about it until I found some small chorizos at a gourmet market a few weeks ago. Getting the potatoes ready for frying was easy, a quick dice, then boil until done. Drain, then into the skillet with hot olive oil. A mistake was putting the chorizo in then as well. While it rendered out its reddish fat, making the potatoes nice and red, it also cooked too long and too hot, making it crunchy. Barbara liked it, but then she likes crispy bacon too. Otherwise, it was tasty.
Topping it is a couple of poached eggs. The first egg was a disaster. The water was boiling, it had been vinegared to set the whites, but we thought we were supposed to get the water swirling to hold the egg together. I had it swirling so fast that we ended up with the white of the egg being shredded by the water, and got something that looked like egg drop soup. Second try, without swirling, was a success. Here's a good description from Jaques Pepin. Since we are going to eat them now, ignore the part about icewater, and instead place the eggs onto a plate with a paper towel to blot off the excess water. They were cooked a little too long but were very tasty and still somewhat runny. Next time I'll only cook the eggs for 3 minutes, not 4-5 minutes.
Huevos, papas, y chorizo
1 1/2 oz. Spanish chorizo (a small link)
4 eggs for poaching
Olive oil for pan frying
4 boneless pork chops, 1/2 inch thick
2 tablespoons flour
1 beaten egg
1/2 cup panko (Japanese bread crumbs)
Vegetable oil (for frying)
Pound pork to 1/4-inch thickness. Coat with flour, then dip into egg, and finally coat thoroughly with Panko. Deep fry in 1 inch vegetable oil, heated to 350º, 3 minutes on each side, or until golden brown.
Top with tonkatsu sauce and serve on rice with some shredded cabbage and sliced pear.