Braised Lamb Shank Recipe

Braised Lamb ShankBraised Lamb Shank
pictured served over lentils and parsnip puree,

Serves: 4+


4 Lamb Shanks
½ cup Canola Oil
1 large Walla Walla Sweet Onion (chopped) 
1 Carrot (chopped) 
1 celery stalk (chopped) 
1 garlic bulb (peeled, chopped) 
2 cups Merlot 
2 quarts Lamb, Veal, or Chicken Stock

Preheat oven to 275 degrees.
Condition a heavy roasting pan over med-high heat.
Season the shank generously with salt and pepper. Sear the shanks in canola oil until all sides are browned. Take your time making sure a nice deep sear is taking place.  Remove the shanks from the pan and set aside.

Add the mirepoix to the pan and cook until golden brown (8-10 minutes).  Sweat the garlic, about 1-2 minutes.  Deglaze the pan with red wine; return the shanks to the pan, arranging them so they are evenly spaced.  Add the stock to the pan and cover tightly with a lid or aluminum foil.

Cook for 5 to 7 hours, until the lamb is very tender.

Remove the lamb from the pan and reserve the braising liquid straining it through a fine mesh sieve.  Reduce at a gentle simmer, med-low heat, for approx. 30 minutes, or until there is about 1½ cups.  Once lamb has cooled enough to handle, gentle remove the braised meat from the bone keeping it in whole pieces.

To serve, reheat reduced braising liquid.

Recipe: Chad Bostwick   Wine Country Culinary Institute
Photo: Don Fleming

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