Braised Lamb Shanks – Chef Sue Part 1

Chef Sue from Red Deer was in our Calgary South store a few weeks ago to help us see how to use a convection bake mode to it’s full advantage. One of the dishes that she prepared was beautiful braised lamb shanks with gremolata to serve. Several people asked for the recipe so here you go:

Serves 4

1/3 cup of all-purpose flour
Coarse salt & freshly ground pepper
4 pieces of lamb shanks, 3 inches thick ( choose large-diameter pieces with broad marrow bones), tied with twine (about 7 pounds)
4 tablespoons unsalted butter
4 tablespoons olive oil
1 cup celery, finely diced
1 cup canned whole peeled tomatoes (about 5)
4 cups chicken stock
1 cup dry white wine
5 to 6 garlic cloves
1 dry bay leaf
8 sprigs fresh flat-leaf parsley, tied with twine
8 fresh basil leaves

For the Gramolata:
1 tablespoon lemon zest, minced
1 tablespoon orange zest, minced
5 tablespoons mayonnaise

Preheat the oven to 300F on convection bake.

In a large shallow dish, whisk together fBraised Lamb ingredientslour, 1 tablespoon salt, and 1-1/2 teaspoons pepper. Dredge the shanks in the mixture.

In a large heavy-bottomed pot or dutch oven, melt 3 tablespoons of butter with 3 tablespoons of olive oil over medium-high heat. Brown the shanks on all sides. Remove from the pot and set aside.

Wipe pot and lower heat to medium-low. Add remaining tablespoon of butter and oil. Add the carrots, onion, and celery to pan. Sauté until mostly tender, 8 to 1 0 minutes.

Add the tomatoes, stock, and wine; simmer for 8 minutes, scrapping the bottom of the pan. Return the meat to the pot. Add garlic, bay leaf, parsley and basil. Cover and bake for 3 hours, or until meat is tender.

Remove the lamb and set on warm platter. Cover with foil to keep warm. Strain the cooking liquid through a fine mesh sieve and return liquid to pot. Reduce to 2 cups.

ReLamb & Fritatamove herbs from the vegetables and discard. Purée vegetables in a blender and return to pot (alternatively vegetables can be returned to the pot and pureed with an immersion blender).

To make the gremolata, mix together lemon and orange zest. To serve, place 1 shank on a warm plate and spoon some sauce over the meat. Garnish with gremolata.

 

 

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