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| Seven-Hour-Braised Lamb Shanks with Garlic Gratin Potatoes |
| Yields: 4 servings |
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| INGREDIENTS |
4 lamb shanks, seasoned & seared in oil
salt and pepper
2 T canola oil
1 C carrots, medium dice
2 C onion, medium dice
1 C celery, medium dice
4 whole garlic cloves
2 bay leaves
15 sprigs fresh thyme
15 sprigs Italian parsley
4-6 peppercorns
1/4 C tomato paste
4 C red wine
8 C water
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| INGREDIENTS: GARLIC GRATIN POTATOES |
INGREDIENTS: GARLIC GRATIN POTATOES
5 potatoes, peeled and sliced 1/8-inch thick
2 1/2 C cream
2 T garlic
1 1/2 T salt
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| METHOD |
| Heat oil in a heavy-bottomed pot.
Season shank.
Add shanks to oil and cook until brown.
Remove shank from pan.
Degrease the pan.
Add carrots and onion and cook until caramelized (brown).
Add celery & tomato paste.
Cook for 5-7 minutes.
Add red wine and reduce by 70%.
Add shanks, bay, parsley stems, thyme, garlic, peppercorn and water.
Cover and cook until tender on low heat, about 1 1/2 to 2 hours.
Skim the grease from the top of the pot.
Remove shanks and purée remaining liquid and use for sauce. |
| METHOD: GARLIC GRATIN POTATOES |
| In a small bowl whisk cream, garlic and salt; add potatoes to cream
and coat.
Layer sliced potatoes in pan; cover with remaining liquid.
Cover pan with parchment paper and foil
Bake at 450 degrees; potatoes are finished when soft.
Uncover the gratin and brown.
Let potatoes rest and re-cover with parchment paper; weigh down
with dinner plates or cutting board until ready to serve. |
| TO FINISH |
| To serve, cut potatoes into desired portions and place squarely in the
center of plate.
Lean lamb shank on a slant over potatoes and ladle remaining purée
around shank. |
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