Braised American Lamb Shank
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Recipe Provided By
Chef Shawn Loving, CMCServings
6
Posts
Ingredients
- 6 American Lamb shanks, bone-in
- Olive oil, as needed
- 1/2 cup fresh thyme
- 1/4 cup fresh marjoram
- 1/4 cup fresh rosemary
- Kosher salt and freshly ground pepper, to taste
- 3 cup onion
- 1-1/2 cups celery
- 1 cup carrot
- 1 cup parsnip
- 1/2 cup tomato paste
- 1 cup red wine
- 1 cup white wine
- 5 tied parsley stems
- 4 whole garlic cloves
- 3 bay leaves
- 1 pint water
- 2 quarts brown lamb or veal stock
Directions
Season lamb with oil, thyme, marjoram, rosemary, salt and pepper. Roast at 400°F until brown.
In Dutch oven, caramelize onion, celery, carrot, parsnip and tomato paste; deglaze with wine and a small portion of water to distribute tomato product evenly. Add browned lamb shanks to pan. Add parsley, whole garlic, bay leaves, water and enough stock to partially submerge the shanks. Cover with parchment and a weight.
Reduce heat to 325°F; cook until fork tender, about 2 hours. (The bone from the shank will separate from the meat approximately 3 inches; a good indication shank is getting close to full tender.)
If desired, cool and allow shanks to rest in sauce overnight to absorb deeper flavor. Reheat and serve.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
