Braised Lamb Shank

Braised Lamb Shank

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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.


8 servings


Lamb, Main Dish, Sizzle

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