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| Tuscan Braised Lamb Shanks
Makes 4 servings Ingredients 3 tablespoons grapeseed (or 1 part canola, 1 part extra virgin olive) oil 4 lamb shanks 1 medium sized onion, chopped 2 cloves garlic, finely chopped 1 carrot, chopped 1 large leek, chopped 1 bulb fennel, chopped 3 tomatoes (either top quality fresh or good quality canned), chopped 1 cup good quality red wine 2-3 ounces dried porcini mushrooms, soaked in hot water Broccoli sprouts to garnish 1. Sear the Shanks. Season the lamb shanks with salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven or deep pot over medium heat. When the oil shimmers add the lamb shanks and sear them on all sides. 2. Cook the Vegetables. Remove the shanks from the pan and add the other tablespoon of oil. When it shimmers, add the onion, garlic, carrot, leek and fennel to the pan. Cook them over medium heat until the onions are translucent. Add the tomatoes to the pan and continue cooking until they begin to lose their texture. 3. Braise the Shanks. Return the shanks to the pot and add the wine and one cup of water. Braise the shanks, turning about every half hour, for 2 to 3 hours. The shanks are done when the meat is all but falling off the bone. When the shanks are done, remove them from the pan. Take the meat from the shanks off the bone and shred it. Cover the shredded meat with aluminum foil to keep warm. 4. Prepare the Mushrooms and Sauce. Strain the solids from the braising liquid, add the porcinis and reduce the liquid it for about five minutes over high heat. Strain the mushrooms, reserving them and reduce the liquid to approximately half a cup.Strain the sauce through a chinoise. 5. Assemble the Dish. Serve the lamb shank meat using a ring mold. Garnish with the mushrooms and the broccoli sprouts. Drizzle with the sauce. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By MAGARDINER@... |