Luscious Parmesan-Crusted Lamb Shanks

LUSCIOUS PARMESAN-CRUSTED LAMB SHANKS
6 lamb shanks
¼ c. olive oil
3 T. tomato paste
1 c. red wine
1 (10 ½-oz.) can beef consommé
8 parsley sprigs
4 fresh thyme sprigs
4 bay leaves
3 (1”) orange peel strips
2 celery ribs, cut into 1” pieces
1 large carrot, cut into 1” pieces
1 large onion, cut into wedges
1 fresh rosemary sprig
4 T. butter, divided
1 ½ c. Panko
1 c. finely grated fresh Parmigiano-Reggiano cheese
1 T. chopped fresh thyme
1 t. chopped rosemary
Extra sprigs of thyme and rosemary, garnish

1. Preheat oven 325. Season lamb with salt and black pepper and let stand at room temp for 30 minutes.
2. Place 2 T. olive oil in large Dutch oven over medium heat and cook 3 shanks, 2 minutes per side. Remove shanks and repeat procedure with remaining oil and shanks. Reserve drippings.
3. Cook tomato paste in drippings for 1 minute, stirring.
4. Add wine, bring to boil, stirring to loosen browned bits from pan.
5. Boil 3 minutes or until mixture is reduced to 1/3 c.
6. Stir in consommé and next 8 ingredients and 1 c. water.
7. Return shanks to Dutch oven. Place parchment paper directly on shanks, cover with tight-fitting lid.
8. Bake for 3 hours or until meat is very tender and pulls away from bone.
9. Let shanks stand, covered with parchment and lid in Dutch oven at room temp for 30 minutes.
10. Melt 2 T. butter in skillet over medium heat. Add panko and cook, stirring often until lightly browned.
11. Toss panko with cheese, thyme and rosemary. Place mixture in shallow bowl.
12. Preheat broiler with oven rack 7” from heat.
13. Discard parchment paper from lamb. Remove shanks from Dutch oven, reserving cooking liquid.
14. Dredge each shank in panko mixture, pressing to adhere.
15. Spray shanks with PAM and place on lightly greased rack in broiler pan.
16. Broil2-3 minutes on each side or until coating is golden and crisp.
17. Transfer shanks to platter and cover loosely to keep warm.
18. Skim fat from cooking liquid and pour through a wire-mesh strainer into large saucepan.
19. Discard solids.
20. Bring to simmer over medium heat. Simmer, whisking occasionally until sauce reduces slightly.
21. Remove from heat.
22. Add 2 T. remaining butter and whisk until butter melts and sauce is smooth.
23. Serve with shanks.