Braised Australian Lamb Foreshank
- Yield: 4 Lb
- 8 Australian lamb foreshanks, 12-oz each
- 2 cups extra virgin olive oil
- 2 Tbsp rosemary, dried
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- 1 cup garlic, chopped
- 2 cups garlic cloves, whole, peeled
- 2 cups yellow onion, roughly chopped
- 1 cup bacon, uncooked, chopped
- 1 cup tomato paste
- 2 qt. beef stock
Rub shanks with 1 cup olive oil, rosemary, salt, pepper and chopped garlic. Marinate in a plastic bag, refrigerated, overnight.
Heat remaining cup of olive oil in heavy-bottomed pot large enough to hold all shanks in 1 layer. Brown shanks, remove and reserve. Add whole garlic cloves, chopped onion and bacon and cook 2 minutes. Add tomato paste and cook another 2 to 3 minutes. Return shanks to pan with enough stock to fill halfway up sides of shanks. Cover and braise in a 350-degree F oven for 3 to 3 1/2 hours. Remove shanks and cool.
Strain garlic cloves, onion and bacon, purée in a food processor and reserve.
Pull meat from shanks, discarding fat and cartilage. Roughly chop and reserve.
Use in conjunction with the Australian Lamb, Apricot and Brie Burgers recipe.