lamb

 4 Servings

1 tablespoon unsalted butter
2 tablespoons olive oil
Two 1-pound lamb shanks, each cut in half crosswise by a butcher
Salt
1 medium onion, finely chopped
One 16-once can peeled Italian, tomatoes, chopped, with their liquid
6 cloves garlic, chopped
1 cup dry white wine
½ cup water
12 large parsley stems
12 juniper berries, crushed
7 large thyme sprigs
1/3 cup chopped flat-leaf parsley

Preheat the oven to 350°, In a large enameled cast-iron casserole, melt the butter in the oil over moderately high heat. Season the lamb shanks with salt, add to the casserole and cook, turning, until browned on all sides. Remove to a plate and pour off all but 1 tablespoon of fat. Add the onion and cook, stirring, until slightly golden, 3 to 5  minutes. Add the tomatoes and garlic and cook over high heat for 3 minutes. Add the lamb shanks, wine, water, parsley stems, :Juniper berries and thyme; bring to a boll,
2. Cover the casserole and transfer it to the oven. Cook for 30 minutes, turn the shanks and cook for 11/2 hours, or until the lamb is tender. Discard the herb stems and stir in the chopped parsley before serving.