Hours
Sunday - Thursday
5:30 pm - 10:00 pm
Friday & Saturday
5:30 pm - 10:30 pm
Meals Served
Dinner
Cuisine
French
Dining Information
Extensive Wine Menu
Terrace/Patio Dining
Attire
Resort/Dressy Casual
Reservations
Suggested
Smoking
Smoking Section inBar/Patio
Credit Cards
American Express
Visa
Master Card
Discover Card
Checks
Not Accepted
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Martinique Bistro

5903 Magazine Street
New Orleans, LA 70115
Phone: 504-891-8495
BRAISED DOMESTIC LAMB SHANK IN GUINESS STOUT
4 Servings
INGREDIENTS
To taste Ground Fennel Seed
To taste Dried Thyme
To taste Course Ground Pepper
To taste Kosher Salt
Flour (enough to coat lamb shanks)
4 Domestic Lamb Shanks
Vegetable Oil
4 oz Slab Bacon, medium slice
4 Large Yellow Onions, julienned
1 Large Bulb of Fennel, julienned
3 12 oz. Bottles of Guiness
2 c Beef Stock
Bouquet of Garni of Fresh Thyme
2 Bay Leaves
METHOD
  • Pre-heat oven to 325 degrees.
  • Season flour with ground fennel seed, dried thyme, salt and pepper to taste.
  • Dredge lamb shanks in seasoned flour, pat off excess.
  • Brown lamb shanks in large sautĂ© pan with vegetable oil.
  • Reserve lamb shanks.
  • In a medium sauce pan, brown diced bacon.
  • Add onions and fennel, then cook until translucent and softened.
  • Add Guiness beef stock and bouquet of thyme and bay leaves.
  • Bring to a boil.
  • In a dutch oven, place lamb shanks and sauce.
  • Cover and cook in oven for 4 hours.
  • When done, remove lamb shanks, then reduce residual braising liquid until thickened.