Lemon-Braised Lamb Shanks
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Credit: Courtesy of the American Lamb Board
The National Culinary Review, April 2017
2 T. olive oil
12 (12 oz.) American lamb hind shanks
2 qts. onions, sliced
1 cup garlic cloves
½ cup fresh lemon thyme leaves
1 T. cumin seeds, toasted, crushed
3½ cups riesling wine
1½ qts. lamb or veal stock
½ cup fresh lemon juice
1 T. black pepper, ground
3 T. fresh lemon zest
3 qts. lemon/spinach fettuccine (recipe follows)
¾ cup fresh chives, chopped
3 qts. hot cooked fettuccine
3 qts. baby spinach or arugula
¼ cup lemon olive oil
2 T. fresh lemon zest
1 T. cracked pepper
1. In large rondo, heat oil over medium-high heat. Add shanks in batches; brown on all sides. Remove shanks; hold.
2. Add onions and garlic to pan; cook, stirring often, until slightly caramelized, about 6 minutes. Mix in thyme and cumin; continue cooking 2 minutes. Add wine; bring to a boil. Reduce mixture by half. Stir in stock, lemon juice and pepper; bring to a boil.
3. Return browned shanks to pot in even layer. Cover; simmer over low heat 3 hours or until tender. Remove shanks from braising liquid; place in hotel pan. Cover; refrigerate.
4. Chill braising liquid in pot. Remove layer of fat from top of liquid; discard. Return pot with braising liquid to stove-top; bring to a boil. Reduce mixture by half. Adjust seasonings. Stir in lemon zest. Keep warm.
5. Heat lamb shanks, covered, in low oven.
6. To serve: In bottom of large soup plate, mound 1 cup lemon/spinach fettuccine; top with 1 lamb shank. Ladle ½ cup braising liquid over top; sprinkle with 1 T. chives
METHOD: In bowl, toss together fettuccine, spinach, oil, lemon zest and pepper until mixed. Cover; keep warm.
Lamb, Main Dish, The National Culinary Review
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