Braised Lamb Shanks | The Edible Roadshow

Preparation time is 20 minutes.

Ease of preparation is moderate.

Ingredients

• 4 lamb shanks
• 1 cup of flour
• 2 tablespoons of paprika
• Salt and pepper
• 2 tablespoons of oil
• 2 carrots
• 1 onion
• 2 stalks of celery
• 3 tomatoes
• 1 orange, zest and juice
• 2 lemons, zest and juice
• 1 teaspoon caraway
• 1 tablespoon of crushed peppercorns
• 4 cloves of garlic
• 3 cups of Veal or Lamb stock
• 1 cup of red wine

Directions

1. Combine the flour, paprika, salt and pepper in a large plastic bag.
2. Add the shanks and toss to coat.
3. In a large braiser heat oil over medium heat.
4. Add shanks and brown.
5. Remove and set aside.
6. Add to the pat all the vegetables and sauté to release the flavours, and the zests and juices,
7. spices and garlic and sauté for 5 minutes. Deglaze the pan with the wine and scrape the bottom to lift the browned bites.
8. Add the stock and bring to a boil reduce to a simmer and return the shanks to the pot.
9. Simmer for approximately 2 hours or until meat is tender.
10. Remove meat and keep warm, blend sauce until smooth.
11. Season with additional salt and pepper and keep warm.

To Assemble:

• 1 Lamb rack, frenched
• 2 tablespoons of oil
• 16 baby potatoes
• Assorted vegetables
• 4 cups of spinach
• 1 teaspoon of garlic
• 1 teaspoon of shallots
• 1 tablespoon of butter
• Salt and pepper

1. Season and sear frenched lamb rack in a hot pan until brown, turn and brown other side.
2. Place in a 375 degrees Fahrenheit oven for 10 minutes, remove from oven and keep warm.
3. To prepare the potatoes, blanch until tender toss with butter, salt, pepper and place in oven while the lamb rack is cooking.
4. While the rack is resting, sauté the spinach by melting the butter in a large pan, sauté the garlic and shallots, add the spinach and wilt, and season with salt and pepper.
5. Place the spinach in the middle of the plate, and top with meat from the shanks.
6. Cut the rack into quarters and place on the braised meat.
7. Spoon the sauce around and garnish with baby potatoes and seasonal vegetables.