Recipe: Braised Lamb Shank
- 4 Lamb Shanks
- 1 lt. Red Wine (cabernet, burgundy, etc.)
- 1 1/2 lbs. Mire poix (1 lb. onions, 1/2 lb. carrot, 1/2 lb. celery)
- 2pc. Garlic heads, cut in half
- 1 C Tomato paste
- 2 T Harissa paste
- Herb Sachet (2 bay leaves, 6 thyme sprigs, parsley stem, 2T peppercorns)
- 1 lt. Chicken stock
Trim the lamb shanks of any thick fat. Place the shanks on to a sheet tray season with salt and pepper. Begin browning the shanks in sauté pans, in hot oil. Once they’re browned set aside, add the mire poix including the garlic to the pan and brown the vegetables well. Add the tomato paste and the harissa paste to the vegetables, stir and cook until the tomato begins to brown. Place the lamb shanks back to the pot with the vegetables at which time add the sachet, wine and stock. Bring to a boil, place foil tented over the pot to prevent any steam from escaping. Place the pot in a 350 degree oven and let it slowly cook for about 3 hours, check the doneness by piercing the meat with a fork to see if it pulls away from the bone easily. When the lamb is cooked, take out of the pot and set aside. Strain the lamb sauce discarding the vegetables. Add the sauce to a smaller pot and return to a medium high heat to reduce down. This will slightly thicken and intensify the flavors of the sauce. Check the seasoning with additional salt and pepper. Place the lamb shanks on individual plates and spoon the sauce over the lamb. Top with the gremolata and serve.
- Saffron Israeli cous cous, dried cherries and apricots, toasted almonds, Merguez sausage (lamb) and mint.
- Horseradish gremolata (shaved horseradish, parsley, lemon zest)
Equal parts tossed with salt and pepper