Recipe Provided By
Chef Adam Hegsted
Servings

6

Marinated American lamb chops with rosemary & garlic on a plate

Ingredients

  • 20 pounds (about 6 shanks) American Lamb foreshanks
  • Sugar, salt and fresh ground pepper, as needed
  • Seasoned rice flour, as needed
  • 1/2 cup canola oil
  • 1 pound onion, rough chopped
  • 1/2 pound celery, rough chopped
  • 1/2 cup garlic, smashed
  • 2 quarts red wine
  • 2 quarts stock
  • 2 cups olives
  • 2 cups raisins
  • 1 cup barberries
  • 1 cup sugar
  • 1 cup preserved lemon, chopped
  • 4 bay leaves
  • 4 parsley stems
  • 2 sprigs thyme 

To serve:

  • 8 ounces steamed couscous
  • 12 to 18 ounces American Lamb shank, braised with sauce
  • 1/2 ounce barberries
  • 1/2 ounce preserved lemon, minced
  • 1/2 ounce garlic confit
  • 1/2 ounce Kalamata olives, sliced
  • 1/2 ounce cilantro, chopped
  • 1/4 ounce olive oil

Directions

Sprinkle shanks with sugar, salt and pepper on all sides; refrigerate for 6 hours.  Dredge lamb in seasoned flour; shake off excess.  Turn a large brazier or tile skillet to high heat; add oil.  Place floured shanks in skillet; sear until dark golden brown.  Remove shanks; turn down heat and add onions, celery and garlic.  Cook until translucent.  

Add wine and stock; return shanks to pan.  Add olives, raisins, barberries, sugar, lemon, bay leaves, parsley and thyme; bring to a simmer.  Cover; let simmer for 3 hours until fork tender. 

When finished, remove shanks; cool separately.  Strain sauce, cool and reserve.  Use braising liquid to reheat shank and for plating. 

To serve, place couscous in tagine; top with heated braised lamb shank and sauce.  Garnish with barberries, lemon, garlic, olives, cilantro and oil.