Lamb Shanks with Sweet Peas and Mint

Preheat oven to 325 degrees F. Strip two outer leaves from leek, and use to wrap thyme and mint sprigs together with bay leaves in a bundle. Tie with kitchen twine to secure. Set aside.

In a heavy skillet large enough to accommodate shanks in a single layer, heat 1 tablespoon olive oil over medium-high heat. Season shanks with 1 1/2 teaspoons salt and 1 teaspoon pepper and sear until golden brown on all sides, about 10 minutes. Transfer to a Dutch oven or large casserole.

Wipe out skillet and heat remaining 1 tablespoon olive oil over medium heat. Add yellow onion and carrots and cook until softened, about 10 minutes. Add wine, bring to a boil, and reduce by half. Add broth and herb bundle. Bring to a simmer and pour over shanks. Place parchment paper over lamb, cover pot, and place it in oven. Reduce heat to 300 degrees F and cook at barest simmer until lamb is tender, 2 to 2 1/2 hours.

Meanwhile, if using cipollini, pour boiling water over onions, allowing them to soak 10 minutes, then drain and peel. Coat bottom of small skillet with extra-virgin olive oil. Add cipollini in a single layer, season with salt and pepper, and cook over medium heat, stirring occasionally, until lightly golden, about 8 to 12 minutes. Set aside.

Thinly slice remaining leek. Heat 1 tablespoon extra-virgin olive oil and butter in a medium skillet over medium heat. Add leek slices, Vidalia onion, and garlic and cook until softened and golden, 10 to 12 minutes. Add peas and a splash of water and cook until tender. Stir in mint, parsley, and salt and pepper to taste. Set aside.

Transfer shanks to a wire rack. Strain braising broth into a small saucepan and boil over high heat, skimming off fat, until reduced by half. Serve shanks, vegetables, and optional cipollini over risotto or rice with broth; garnish with mint leaves.