Lemon-Braised American Lamb Shanks

  

June 30, 2022

Recipe provided by the American Lamb Board (Lemon-Braised American Lamb Shanks | American Lamb).

Ingredients

Lemon-Braised American Lamb Shanks

12 American lamb hind shanks (12 ounces each)

2 tbsp Olive oil

2 quarts Onion, sliced

1 cup Garlic cloves

1/2 cup Fresh lemon

Thyme leaves

1 tbsp Crushed cumin seeds, toasted

3 1/2 cups Riesling wine

1 1/2 quarts American lamb stock

1 tbsp Ground black pepper

3 tbsp Fresh lemon zest

3 quarts Lemon-spinach fettuccini

3/4 cup Fresh chives, chopped

Lemon-Spinach Fettuccini

3 quarts Cooked fettuccini pasta (1.5lbs dry)

3 quarts Raw baby spinach or arugula

1/4 cup Lemon olive oil

2 tbsp Fresh lemon zest

1 tbsp Cracked pepper

Directions

American Lamb

1In a large rondo, heat oil over medium-high heat; add shanks in batches and brown on all sides. Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes. Mix in thyme and cumin; continue cooking 2 minutes. Add wine and bring to a boil; reduce mixture by half. Stir in stock, lemon juice and pepper; bring to a boil. Return browned shanks to pot in an even layer; cover and simmer over very low heat 3 hours or until very tender. Remove shanks from braising liquid; place in hotel pan, cover and refrigerate.

2Chill pot with braising liquid. Remove layer of fat from top of liquid and discard.

3Return pot with braising liquid to stove top and bring to a boil; reduce mixture by half.

4Adjust seasonings. Stir in lemon zest; keep warm.

5Heat lamb shanks covered in a low oven when ready to serve.

Lemon Spinach Fettuccini

1In a bowl, toss together hot fettuccini, spinach, oil, lemon zest and pepper until mixed. Cover; keep warm.

2In bottom of large soup plate, mound 1 cup of Lemon-Spinach Fettuccini and top with 1 hot American Lamb shank. Ladle 1/2 cup braising liquid over top and sprinkle with 1 tablespoon chives.

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