Saturday, April 28, 2012

Braised Lamb and Vegetables.

Picture of a Braised Lamb and Vegetables on a white plate



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.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...