Steaks and Chops
Braised Lamb Shank
4 lamb shanks
sea salt and pepper, to taste
1 cup olive oil
4 stalks celery, roughly chopped
4 med. carrot, roughly chopped
1 large onion, roughly chopped
2 T tomato paste
5 sprigs of fresh thyme, chopped
1 bay leaf
3 cloves garlic, thinly sliced
2 cup red wine
2 cups beef demi-glaze
2 cup beef stock
1. Preheat oven to 375°F. Season the lamb with salt and pepper.
2. In a large skillet preheat 1/4 cup olive oil and brown off all four lamb shanks, on
medium high heat, rotate with tongs for even color on all sides. Set aside
3. Heat 1/2 cup olive oil in a pot over medium-high heat. Sauté garlic till lightly brown.
Add the celery, carrot, and onion; cook for 8 to 10 minutes.
3. Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, cook for
another 3 minutes.
4. Add the wine, raise the heat to high and bring to a boil. Lower the heat to medium
and add the broths. Leave over medium heat while you brown the lamb shanks.
5. Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover
with aluminum foil and cook in the preheated oven for 1 1/2 hour. Remove the foil and
cook 1 1/2 hours more, turning the shanks over every hour until the meat is very soft.
6. Remove the shanks from the braising liquid and strain the liquid. Skim any fat that
rises to the surface, then use the liquid as a sauce. To serve, place in the center of a
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