roasted lamb shanks

1 1/2 -2 lb lamb shank
1 1/2 cup diced onion
3/4 cup diced carrot
3/4 cup diced celery
1 sprig fresh rosemary
3 bay leaves
1 tablespoon olive oil
salt
ground black pepper

basting liquid for the lamb

1/2 cup dry sherry
1/2 cup balsamic vinegar
2 cups of chicken stock

in large bowl mixed together sherry, balsamic, and chicken stock and set aside

farro

1/2 cup farro
2 cups of water
2 cups of chicken stock
2 tablespoons of butter

chard

4 stocks of chard, stems removed and roughly choped
2 teaspoons of diced shallots
1 teaspoon of diced garlic
1 tablespoon of olive oil
3 tablespoons of white wine

for the lamb

pre heat oven to 500 degrees

rub the shanks with olive oil, salt, and pepper. mix the diced vegetables, fresh rosemary, and bay leaves and put them into a roasting pan, place shanks on top of the vegetables. cook uncovered at 500 degrees for 30 min. turn heat down to 350 degrees and baste with 1 cup of chicken stock and sherry mixture, continue roasting uncovered for 3 1/2 to 4 hours or until the meat is falling off the bone. continue basting every 1/2 hour with 1/2 cup of liquid.

for the farro

bring the water and chicken stock to boil, add butter and farro. simmer for 25 min or until tender, season with salt to taste

for the chard

saute garlic and shallots in olive oil over med-high heat for 1-2 min add chard and deglaze with white wine, season with salt to taste