Braised Lamb Shank



#1 onion (Med Dice)
8 0z celery (Med Dice)
8 0z carrot (Med Dice)
½ cup tomato paste
1 cup red wine
2 qt veal stock
1 bu thyme
¼ t black peppercorn
1 bu parsley
2 heads of garlic


1. Sear lamb in rondeau
2. Set aside; add carrot and onion.
3. Once caramelized, add celery.
4. Add tomato paste and pincage
5. Deglaze with red wine; reduce by ½.
6. Return lamb shank to the rondeau along with thyme, garlic, peppercorn, parsley and veal stock.
7. Cover in a 225 degree oven for 6-7 hours or until desired tenderness.
8. Strain and reduce jus to desired consistency.

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