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Colorado Rack of Lamb, Loin and Braised Lamb Shank

SERVINGS
Serving size of 2 Servings
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SERVINGS
Serving size of 2 Servings
RATE THIS RECIPE
(0)

Ingredients

Braised Lamb Shank Ingredients
  • 2 lamb shanks (around 1 lb. each)
  • 1 large carrot, chopped
  • 2 sprig celery, chopped
  • 1 sprig onion, chopped
  • 1 sprig leek green, chopped
  • 1 bulb garlic
  • 1 1/2 quart veal stock
  • 1 quart piece parchment paper
  • 1 quart Bouquet garni: thyme, whole black pepper, bay leaf (2 leaves of thyme, 1 bay leaf and 1 whole black pepper)
  • Seared Lamb Loin Ingredients
  • 2 lamb shanks (around 1 lb. each)
  • 1 large carrot, chopped
  • 2 sprig celery, chopped
  • 1 sprig onion, chopped
  • 1 sprig leek green, chopped
  • 1 bulb garlic
  • 1 1/2 quart veal stock
  • 1 quart piece parchment paper
  • 1 quart Bouquet garni: thyme, whole black pepper, bay leaf (2 leaves of thyme, 1 bay leaf and 1 whole black pepper)
  • 12 ounce lamb loin, trimmed
  • 1 sprig rosemary
  • 2 clove garlic, chopped
  • 1 tablespoon extra virgin olive oil
  • Rack of Lamb Ingredients
  • 2 lamb shanks (around 1 lb. each)
  • 1 large carrot, chopped
  • 2 sprig celery, chopped
  • 1 sprig onion, chopped
  • 1 sprig leek green, chopped
  • 1 bulb garlic
  • 1 1/2 quart veal stock
  • 1 quart piece parchment paper
  • 1 quart Bouquet garni: thyme, whole black pepper, bay leaf (2 leaves of thyme, 1 bay leaf and 1 whole black pepper)
  • 12 ounce lamb loin, trimmed
  • 1 sprig rosemary
  • 2 clove garlic, chopped
  • 1 tablespoon extra virgin olive oil
  • 1 8-piece lamb rack (around 1 1/2 lbs.)
  • 1/8 teaspoon white pepper
  • 1/4 teaspoon salt
  • 1 teaspoon dijon mustard
  • 1/2 cup rosemary seasoned bread crumbs
  • Preparation

    Baking Directions:

    Braised Lamb Shanks Steal This Recipe® step-by-step Instructions1. Sear lamb shank in hot braising pan2. Remove when brown3. Add vegetables (carrot, celery, leek) in pan and caramelize4. Add shank in pan with vegetables5. Add bouquet garni and pour stock over ingredients6. Place parchment paper over pan7. Place pan in oven for 1-1/2 hours at 300 degrees8. Remove shanks and cool9. When cool, remove meat from bone and slice10. Strain braising liquid and reserve but discard vegetables11. In separate pan, add onions and garlic12. Sweat and caramelize13. Add braising liquid, salt, pepper, rosemary and lamb shank meat14. Cook for 15 minutes15. Place seared lamb loin on top and rack of lamb on the sideOptional: Serve over cooked spinach, or other seasonal vegetablesSeared Lamb Loin Steal This Recipe® step-by-step Instructions1. Mix rosemary, garlic and olive oil2. Marinate the lamb overnight3. Sear lamb in a pan to desired temperature4. SliceRack of Lamb Steal This Recipe® step-by-step InstructionsPreheat oven to 400 degrees F1. Clean and season lamb rack with salt and pepper2. Sear in a hot pan and remove3. Brush lamb with Dijon mustard and rosemary seasoned bread crumbs4. Roast in oven for 14-18 minutes5. Take out and slice into four pieces

    Tips:

    For complete nutritional information, please go to http://www.

    supermarketguru.

    com/.

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