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Braised Lamb Shank

Wit & Wisdom’s Braised Lamb Shank

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Course Main Dish
Cuisine American

Ingredients
  

  • 4 shanks lamb
  • 1 yellow onion thinly sliced
  • 1/2 bottle white wine
  • 1 bay leaf
  • 10 oz. chicken stock
  • salt and pepper to taste

Sea Island Pea Cassoulet

  • 1 lb. black-eyed peas dried
  • 3 tsp. canola oil
  • 1/8 cup fennel small dice
  • 1/8 cup carrot peeled and dried
  • 1/8 cup onion diced small
  • 1/8 cup celery diced small
  • 1 clove minced garlic
  • 16 oz. pureed tomato
  • 28 oz. chicken stock
  • 1 sprig rosemary chopped
  • 1 sprig thyme chopped
  • 1 tbs. sherry vinegar

Herb Breadcrumbs

  • 1.5 cups panko breadcrumbs
  • 3 tbs. butter
  • 1/2 tsp. chopped thyme
  • 1/2 tsp. chopped rosemary
  • 1 tsp. chopped tarragon
  • 3 tsp. chopped parsley
  • 1 tsp. lemon juice

Roasted Turnips

  • 2 lbs. baby turnips stems removed and cut in half
  • 1/4 cup canola oil
  • 1 tbs. salt
  • 1 tsp. pepper
  • 3 cloves garlic
  • 2 bay leaves
  • 4 thyme sprigs

Instructions
 

Lamb Shank

  • Season lamb shanks with salt and pepper.
  • Heat a large, deep saute pan to medium.
  • In batches, sear shanks well on all sides and place into a roasting pan.
  • Place sliced onions into the saute pan and turn to low heat.
  • Allow onions to caramelize then add white wine and reduce by half.
  • Add chicken stock, thyme and bay leaf and bring to a simmer.
  • Pour liquid over the shanks.
  • Cover roasting pan with tin foil and cook in a 275-degree oven for 4 hours or until tender.
  • Transfer shanks to a platter to cool.
  • Reduce liquid until thickened, and spoon over shanks.
  • Garnish shanks with herb breadcrumbs and serve with Sea Island Pea Cassoulet and Roasted Turnips.

Sea Island Pea Cassoulet

  • Cover peas in water and allow to soak for at least 12 hours before use.
  • In a large, round pan, heat canola oil and saute fennel, carrots, onions, celery and garlic for 10 minutes. Season lightly with salt; add peas and saute for 5 more minutes.
  • Add tomato puree and chicken stock to cover peas. Bring to a simmer and cook for 15 minutes. Liquid will start to thicken.
  • Add chopped herbs and sherry vinegar; season with salt if needed.

Herb Breadcrumbs

  • Heat over to 250 degrees.
  • Bake panko until completely dry.
  • Allow to cool and then pulse in a food processor until the crumbs are very fine.
  • In a medium pan, heat butter. Add all of the herbs and allow the flavor to absorb into the butter.
  • Add breadcrumbs and stir until lightly toasted.
  • Add lemon juice and lemon zest and stir once more to combine.
  • Lay on a sheet tray and cool.

Roasted Turnips

  • Heat the oven to 425 degrees.
  • In a large bowl, toss turnips with 1/4 cup of oil and season with salt and pepper.
  • Spread turnips on baking sheet.
  • Add garlic, thyme and bay leaves, and roast for 15-20 minutes, or until tender.
  • Transfer turnips to a platter and let cool.

Notes

Photo courtesy Wit & Wisdom