Lamb Shank
Lamb Shank Recipe
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(Serves About 4)
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Ingredients​
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4 Lamb Shanks
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3 Carrots (For Mire Poix - Roughly Chopped)
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3 Stalks Celery (For Mire Poix - Roughly Chopped)
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1 Large White Onion (For Mire Poix - Roughly Chopped)
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1 Whole Bulb Garlic (Cut Horizontally)
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1 Bottle Good Cabernet Sauvignon
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Kosher Salt
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Ground Black
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2 Cups Lamb or Beef Stock
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1 Teaspoon Tomato Paste
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1 Sprig Rosemary (For Bouquet Garni)
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1 Sprig Sage (For Bouquet Garni)
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1 Sprig Oregano (For Bouquet Garni)
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1 Sprig Thyme (For Bouquet Garni)
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¼ Stick Softened Butter (For Beurre Manie)
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2 Tablespoons Flour (For Beurre Manie)
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Olive Oil for Saute
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Instructions
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Season the lamb shanks liberally with salt and pepper.
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Place in a no reactive bowl with the wine, mire poix vegetables, the bouquet garni and the garlic bulb.
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Cover and marinate (preferably overnight – turning occasionally to make sure each of the lamb shanks get a good marination).
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When ready to prepare, drain the marinade reserving the vegetables and bouquet garni and the marination liquid separately.
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Dry the lamb shanks with paper towel.
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Season the lamb shanks with salt and pepper one more time.
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Heat olive oil in a cast iron skillet and brown the lamb shanks on all surfaces.
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Add olive oil to a deep sides stock pot.
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Add the vegetables and saute for 3-5 minutes.
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Season with salt and pepper.
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Add the tomato paste and combine well.
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Add the bouquet garni and the wine.
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Add the lamb or beef stock.
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Add the lamb shanks.
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Simmer on a medium heat until the lamb shanks are tender, but not yet falling from the bone.
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Remove lamb shanks from the stock and reserve at temperature.
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Strain the braising stock. The vegetables can be discarded.
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Fat strain the stock and return to the pan.
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Allow the stock to simmer.
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While the stock is simmering, combine the butter and flour to a paste in a separate bowl. This will form the Beurre Manie. Set aside.
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Once the stock is reduced by half, whisk in the Beurre Manie, which will thicken the stock and give it a glossy texture.
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Once the sauce has begun to thicken, it is ready to serve.