Shanks of American Lamb Braciola Style - Featured Recipe - CookingDistrict.com
Featured Recipes

Shanks of American Lamb Braciola Style

Categories: Entrees, Italian, Lamb
Yield:
4
Step 1
2 whole • American lamb shanks, 2 1/2 to 3 lbs. each
Kosher salt to taste
Pepper to taste
Bone shanks, keeping meat in one piece. Flatten meat with a mallet. Season meat with salt and pepper. Reserve bones.
Step 2
4 clove • Garlic • minced
3 tbsp • Parsley • chopped
4 tbsp • Pecorino Romano • grated
1/2 tbsp • Lemon rind • grated
In a bowl, combine garlic, parsley, cheese and lemon rind. Spread mixture on meat. Roll and tie.
Step 3
Olive oil as needed
In brazier pot, add some oil and brown meat well on both sides; reserve the meat.
Step 4
1 • Onion • diced
2 • Carrots • diced
3 clove • Garlic • sliced
3 tbsp • Tomato paste
1 cup • Red wine
1 pt • Roma tomatoes • crushed
1 cup • Demi-glace
Add some more oil to pan and sauté onions, carrots and garlic. When vegetables are lightly browned, add tomato paste and cook well. Deglaze pan with red wine. Stir in crushed tomatoes and demi glace. Add shank bones. Place shank meat on top and cover. Braise at 300° F until meat is tender. Remove meat and bones. Season sauce to taste and adjust consistency as needed. Slice and serve shanks with sauce. Chef ’s Recommendation: Serve Shanks of American Lamb Braciola Style with the sauce and soft polenta. Drizzle with extra virgin olive oil.
Notes

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