Saturday, April 28, 2012

Braised Lamb and Vegetables.

Picture of a Braised Lamb and Vegetables on a white plate


4 Lamb Shanks

1 cup red wine

3 carrots, peeled, rough chopped

9 roman tomatoes, rough chopped

3 onions, rough chopped

2 oranges cut in half

4 cinnamon sticks

1 1/2 Bay leafs

1/2 ounce Fresh thyme

1/2 ounce Fresh Oregano

1 veal stock (enough to cover meat)

2 cups sherry

2 tablespoon butter


Season lamb shanks and sear off in sauté pan.

Place seared Lamb Shanks bone up in Roasting Pan. Deglaze from sauté pan with red wine and scrape it into a roasting pan. Add remaining ingredients and cover Lamb meat with veal stock.

Cook at 275 for 3 hours or until shanks are extremely tender, but still attached to the bone.

Remove lamb from pan and allow to cool, bones up; this will allow a dark crust to form. Strain liquid, from pan and reserve as braising liquid.

In a sauce pot reduce sherry to 25%, add braising liquid, reduce by 1/3 then whisk in butter.

Serve sauce over Lamb Shank.

Serve 4.

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