"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, January 25, 2010

The Village Cafe's Braised Lamb Shank With Rosemary Garlic au Jus

Hands on time: 25 minutes Total time: 5 hours and 55 minutes Serves: 5
5 lamb shanks, trimmed of excess fat
2 tablespoons extra-virgin olive oil
2 tablespoons black pepper
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon chopped fresh rosemary
1 tablespoon minced garlic
1 tablespoon dried onion

1/4 cup olive oil
2 tablespoons minced garlic
1 onion, diced
2 carrots, diced
1/2 cup tomato paste
1/4 cup all-purpose flour
1 cup white wine
1 cup V-8 juice
3 cups low-sodium beef broth
1 bay leaf
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon dried coriander
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 sprig fresh rosemary
For the lamb: Rub lamb shanks with olive oil. Sprinkle with pepper, thyme, oregano, rosemary, garlic and onion. Rub in spices so the flavors penetrate the meat. Marinate overnight or for at least 2 hours

For the au jus: Heat a heavy roasting pan. Add olive oil and sear shanks on all sides until brown. Remove shanks and set aside. Add garlic, onion and carrots and cook until softened, about 3 minutes. Add tomato paste and cook for 5 minutes over medium heat, stirring constantly. Add flour and whisk. Add wine and stir to deglaze. Return shanks to pan. Add V-8 juice and enough beef stock to just cover shanks. Add bay leaf, onion powder, garlic powder, coriander, oregano, thyme and rosemary. Bring to a boil for 15 minutes. Lower heat, partially cover and simmer for 3 hours or until meat is very tender and falling off the bone.
Per serving: 672 calories (percent of calories from fat, 41), 70 grams protein, 27 grams carbohydrates, 6 grams fiber, 31 grams fat, 201 milligrams cholesterol, 380 milligrams sodium.

From the menu of . . . The Village Cafe

NOTE: This restaurant is no longer open.

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