Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins
6 American lamb shanks
Salt & pepper, to taste
2 Canola oil
1 Celery rib, coarsely chopped
1 Spanish onion, coarsely chopped
1 Carrot, coarsely chopped
1 tsp Black peppercorns
34 Whole fresh thyme
1 Bay leaf
2 cups Bourbon
1.50 Chicken stock
1 Lamb or veal demiglace or beef stock
0.33 cup Honey
Wilted mustard greens & roasted turnips, serving
1Preheat the oven to 180°F for overnight braising, or 350°F for faster braising. Season lamb shanks with salt and pepper. In a large sauté pan, heat oil; sear shanks on all sides to golden brown. Remove to a deep roasting dish. In the same sauté pan, add celery, onion and carrot; sauté until lightly caramelized. Add peppercorns, thyme and bay leaf. Deglaze with bourbon; reduce until dry. Add stock and demiglace; bring to a simmer. Once simmering, pour over seared lamb shanks. Cover tightly with foil; braise until tender and the meat easily falls from the bone, about 3 hours at 350˚F or overnight at 180˚F.
2Remove shanks from braising liquid; strain liquid and discard solids. Over medium-high heat, reduce braising liquid to a jus consistency. Stir in honey and adjust seasoning with bourbon, salt and pepper. Pour hot liquid over shanks.
3Place a warm lamb shank in bowl over wilted mustard greens with braising liquid spooned over top. Serve with roasted turnips.
Ingredients
6 American lamb shanks
Salt & pepper, to taste
2 Canola oil
1 Celery rib, coarsely chopped
1 Spanish onion, coarsely chopped
1 Carrot, coarsely chopped
1 tsp Black peppercorns
34 Whole fresh thyme
1 Bay leaf
2 cups Bourbon
1.50 Chicken stock
1 Lamb or veal demiglace or beef stock
0.33 cup Honey
Wilted mustard greens & roasted turnips, serving
Directions
1Preheat the oven to 180°F for overnight braising, or 350°F for faster braising. Season lamb shanks with salt and pepper. In a large sauté pan, heat oil; sear shanks on all sides to golden brown. Remove to a deep roasting dish. In the same sauté pan, add celery, onion and carrot; sauté until lightly caramelized. Add peppercorns, thyme and bay leaf. Deglaze with bourbon; reduce until dry. Add stock and demiglace; bring to a simmer. Once simmering, pour over seared lamb shanks. Cover tightly with foil; braise until tender and the meat easily falls from the bone, about 3 hours at 350˚F or overnight at 180˚F.
2Remove shanks from braising liquid; strain liquid and discard solids. Over medium-high heat, reduce braising liquid to a jus consistency. Stir in honey and adjust seasoning with bourbon, salt and pepper. Pour hot liquid over shanks.
3Place a warm lamb shank in bowl over wilted mustard greens with braising liquid spooned over top. Serve with roasted turnips.
Honey-Bourbon Braised American Lamb Shanks
