Braised Lamb Shank
You must log in to upload a photo.
(unrated) Log in to rate this recipe!
Credit: Alain De Coster, lead chef instructor, International Culinary Center, New York
Sizzle, Fall 2014
1 large lamb shank
3 T. corn oil
5 oz. white onions, peeled, medium diced
4 garlic cloves, peeled, smashed
5 oz. carrots, peeled, medium diced
1 large celery stalk, medium diced
5 oz. red wine
1 qt. veal stock
2 large plum tomatoes, skinned, seeded, diced
1 sprig of thyme
1 bay leaf
1 small cinnamon stick, cracked
Salt and pepper to taste
1. Trim excess fat from shank; season with salt and pepper. Let rest for 3 minutes.
2. In medium-size sautoir heat oil. Over medium heat, sear all sides of shank until golden brown.
3. Remove shank from pan; add onions, garlic, carrots and celery. Cook for a few minutes until mirepoix is golden brown.
4. Remove mirepoix from sautoir; reserve. Remove fat from pan. Deglaze with wine; scrape sucs from bottom. Add stock and diced tomatoes. Add thyme, bay leaf and cinnamon. Return shank and vegetables to pan.
5. Bring to a boil, then simmer. Cover with parchment paper to prevent film from forming, then solid lid. Place in 325ºF oven for about 2½ hours. Cook shank until fork tender.
6. Remove shank from pan; let cool.
7. Degrease stock; reduce by half. Reserve until service.
8. Gently remove meat from lamb shank, keeping large muscles intact. Set aside until ready to proceed with cassoulet.
ACF reserves the right to remove inappropriate comments.