Braised Lamb Shank
Main Dishes • French
Description
Braised lamb shank
Ingredients
- Rack of Lamb 1 piece
- Dry White Wine 5 fl oz
- Chicken Broth 0 qt
- Marinated cherries 3 pieces
- Celery stalk 5 oz
- Carrot 5 oz
- Onion 5 oz
- Garlic 2 cloves
- Anchovies 3 pieces
- Pesto 0 oz
- Passata Tomato Sauce 0 oz
- Dijon Mustard 0 oz
- Olive Oil 5 fl oz
- Mild Chili Spice 0 oz
- Bay leaf 1 piece
- Thyme 4 stalks
- Rosemary 4 stalks
- Green peppercorns 0 oz
- Basil to taste
- Cress salad to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Pierce each tomato in five places with a toothpick and drizzle with warm olive oil. Add a clove of garlic and a sprig of thyme and rosemary, and let marinate for two to three hours.
Step 2
In a deep skillet, sear the shank in two tablespoons of olive oil on all sides until a light crust forms. Transfer to a baking dish.
Step 3
In a saucepan, add roughly chopped onion, carrot, and celery. Stir in tomato paste. Pour in the wine and let it simmer slightly, then add vegetable broth, a halved head of garlic, chili pepper, two sprigs each of thyme and rosemary, black peppercorns, and a bay leaf. Bring to a boil and pour the sauce over the shank.
Step 4
Braise in the oven for one and a half hours at 355°F, uncovered, turning the shank every half hour.
Step 5
Remove the cooked shank. Strain the sauce and let it simmer on low heat for ten to fifteen minutes until it reaches the desired thickness. Warm the shank in the sauce, basting it, and add finely chopped garlic (clove), one sprig each of thyme and rosemary, then season with salt and pepper.
Step 6
Place the shank on a plate and drizzle it with sauce. Arrange peeled cherry tomatoes next to it, topped with rolled anchovies. Drizzle pesto randomly (it's best to make it yourself: blend 100 ml of olive oil, 50 grams of basil, 10 grams of garlic, and a pinch of salt until smooth). Add a bit of mustard and garnish with basil and watercress.
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