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Lucy's Grill & Bar - Braised Lamb Shanks - Part 2

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Ingredients
  Lamb shanks 2
  Regular salt 2 Teaspoon
  Black pepper 2 Teaspoon
  Olive oil 2 Tablespoon, divided (1 tablespoon for lamb shanks + 2 teaspoon for mirepoix + 1 teaspoon for the vegetable medley)
  Chicken stock 3 Cup (48 tbs)
  Bay leaf 3
  Rosemary 1 Bunch (100 gm)
  Celery 1 Cup (16 tbs), dice
  Carrot 1 Cup (16 tbs), dice
  Onion 1 Cup (16 tbs), dice
  Garlic 2 Clove (10 gm)
  Black peppercorn 1 Teaspoon
  Thyme 1 Teaspoon
  Grape jus 120 Milliliter
  Honey mustard 1 Cup (16 tbs)
  Macadamia nut 3 Tablespoon, coarsely ground
  Panko 3 Tablespoon
  Potato 3 Cup (48 tbs)
  Vegetable 1 Cup (16 tbs) (carrots, zucchini and yellow squash)
  Demi glace 1 Cup (16 tbs)
Directions

GETTING READY
1. Pre heat the oven to 350 degrees F.
2. Prepare mashed potatoes according to your favorite recipe.

MAKING
3. In a saute pan, heat a tablespoon of olive oil and throw in the seasoned lamb shanks.Cook them until they are browned evenly.
4. In another frying pan, saute the celery, onion and carrots along with a clove of chopped garlic, thyme and peppercorns.Drop the grape jus and stir it in.
5. In a roasting pan prepare the braising liquid with the chicken stock, bay leaves, rosemary and garlic.
6. Throw the sauted vegetable medley or the mirepoix in it.
7. Place the lamb shanks in it.
8. Tightly cover with tin foil and place in the pre heated oven. Let it cook for 2 hours.
9. Take it out from the oven and spoon in the honey mustard on the lamb shanks.
10. Mix together the panko and the coarsely ground macadamia nuts and lightly pack it on the honey mustard to form a layer over the lamb shanks.
11. Place it in a 400 degree oven for 5 minutes until the panko and macadamia nut mixture gets toasty and brown.
12. Lightly saute the vegetable medley of squash, zucchini and carrots with salt and pepper in a little olive oil.

SERVING
11. On a plate, place the mashed potatoes and sauted vegetables. Carefully serve the lamb shanks alongside with a generous drizzle of demi glace all over it. Garnish with a sprig of parsley and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
French
Course: 
Main Dish
Taste: 
Savory
Method: 
Braising
Ingredient: 
Lamb
Restriction: 
High Fiber, High Protein
Preparation Time: 
25 Minutes
Cook Time: 
145 Minutes
Ready In: 
0 Minutes
Servings: 
1

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