Easter Lamb Shank

Recipe courtesy of John Vaeth, Good Samaritan Hospital Executive Chef

Yield: 6 lamb shanks

Ingredients

• Lamb Shanks 6 each                                                                                                                   
• Onion diced 4 oz                                                                                                                                         
• Celery diced 4 oz                                                                                                                                         
• Carrots diced 4 oz                                                                                                                                         
• Garlic chopped 2 oz                                                                                                                                         
• Olive oil 3 oz                                                                                                                                         
• Tomato paste 2 oz                                                                                                                                         
• Red wine 6 oz                                                                                                                                         
• Beef broth 32 oz                                                                                                                                      
• Balsamic vinegar 3 oz                                                                                                                                         
• Rosemary 1 sprig                                                                                                                    
• Thyme 2 sprig                                                                                                                   
• Bay leaf 1 each                                                                                                                    
• Salt 1 tap                                                                                                                                      
• Black Pepper to taste                                                                                                                 
• Corn starch slurry 4 oz                                                                                                                                         

Directions

• Preheat oven to 325°F.
• On the stovetop, heat oil in a large sauté pot over medium-high heat. Sear lamb shanks, until golden brown. Remove, and set aside.
• Add the onion and sauté until beginning to soften. Add the garlic, carrots, and tomato paste, and season with salt and pepper. Cook until aromatic and the tomato paste begins to caramelize, about 1 minute. Deglaze pot.
• Add the beef broth, vinegar, bay leaves and rosemary then stir to combine. Taste, and adjust seasoning as necessary. Return the lamb shanks to the pot, nestling them in the braising liquid so they are completely covered.
• Cover and transfer pot to the oven. Cook for 2–2 ½ hours or until meat is falling off the bone.
• Remove shanks. Allow to rest.
• Finish sauce. Tighten sauce with corn starch slurry strain sauce through strainer (chinoise if available).

Serving Recommendation

• Best served over mashed potatoes, polenta or parsnip puree and roasted root vegetables