Ingredients:
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
Preparation:
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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