Saturday, February 26, 2011
Very Savory Braised Lamb Shank for those cold winter days
The Cuisineist kitchens were hard a work and created a 10 hour Braised Lamb Shank that is easy and makes most cooks look like a Chef .This is dish is best when cooked at low temps for an extended period of time.
SAVORY BRAISED LAMB SHANK
The Cuisineist Kitchens
Ingredients for 4 to 6 Servings:
3 Lamb Shanks
Freshly ground black pepper
2 tablespoons unsalted butter
To Flavor the Braise:
1 medium yellow onion, coarsely chopped
1 medium leek, trimmed, quartered and washed, coarsely chopped
2 medium carrots, coarsely chopped
1 large celery stalk, coarsely chopped
1 extra large shallot, peeled
4 large cloves garlic--unpeeled, crushed
6 ripe plum tomatoes,
2 sprigs fresh thyme
1 bay leaf
5 cups chicken stock
1 cup veal stock
1/2 cup dry white wine
2 tablespoons unsalted butter, at room temperature
Sprigs of fresh parsley leaves
Heavy 8-quart covered casserole with cover
2 1/2-quart saucepan
Browning the Lamb:
Salt and pepper lamb shanks, dredge in flour, and pat off excess. Set casserole dish over moderately high heat; when hot, swirl in just enough butter to film bottom of pan. As butter foam subsides, lay in lamb shanks and sauté, turning often with tongs until all pieces are browned on all sides. Remove casserole from heat; set shanks a side .
Remove excess fat from but leave a film of fat to cook vegetables. Return to burner over low heat. Stir onion, leek, carrots, celery, shallot, and garlic into casserole, if necessary add more butter to coat. Sauté, stirring frequently, for several minutes until lightly browned; stir in tomatoes, add thyme and bay leaf and cook 4 minutes more, stirring frequently until vegetables are softened and tomatoes render juices. Return shanks to casserole. Pour on stock and wine, if needed add more liquid to cover ingredients. Bring to a simmer on top of stove, then cover and set in preheated 350 F oven. Lower oven to 300F . Check. periodically . The Shanks are done when meat is tender and can be pulled cleanly away from bone.
When done take out Shanks , place them on a cutting board. Using a ladle , make a bed of vegetables from the casserole on each plate. Pull the lamb from the bone, place on top of the vegetable and enjoy !