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