December 14, 2015
This hearty dish serves a crowd so invite your family and friends over for a deeply satisfying meal. The recipe has a few elements so you can start the day before; it’s worth the time, we promise.
BROWN STOCK (yield: 3 quarts)
1Dust the lamb shanks in the flour. Heat the olive oil in a large, deep skillet on high heat and brown the shanks on all sides (about 2 minutes per side). When browned, remove the shanks to a plate.
2Reduce the heat to medium-high and add the carrots, onions and celery to the pan. Sauté until brown and add the white wine. Add the bay leaves, peppercorns, thyme, brown stock, and shanks. Turn the heat to low, cover the skillet, and braise for 3 hours or until tender. Remove the shanks from the pan and keep warm.
3Strain the sauce into another saucepan and turn the heat to high. Reduce the sauce by one-third (this will take about 10 minutes). Add the vinegar, mint puree, garlic, and tomato and simmer, stirring, until heated, about 5 minutes. Season to taste.
4Place the tomato halves in a baking pan and sprinkle each with 1 tablespoon Parmesan cheese; broil until brown, about 3 minutes (be careful they do not burn).
5To serve, place one shank on each plate, pour the reduced sauce over each, and serve with a tomato half.
1Combine all ingredients in a large stock pot. Add water to cover. Turn the heat to high until stock boils. Reduce the heat to low and simmer gently for 12 to 15 hours.
2Strain the stock through a colander and transfer it into another large pot. With the heat on high, reduce the stock. Let the stock cool completely before refrigerating or freezing.
1Combine the sugar and water in a saucepan and bring to a boil. Quickly blanch the mint leaves in the liquid (for about 30 seconds).
2Let the liquid cool slightly and then puree it in a blender until smooth.
Recipe and image provided by the American Lamb Board