Braised Lamb Shank with Clementine Marmalade

4 hind lamb shanks
2 large white onions, roughly chopped
3 carrots, roughly chopped
3 celery stalks, roughly chopped
1 bottle dry wed wine, like a Cabernet
1/2 cup soy sauce
1 cup brown sugar
4 oranges, washed & quartered
Juice of 1 lemon
2 cups orzo, blanched
2 tablespoons sliced scallions
1/2 cup Clementine Marmalade
Grapeseed or canola oil for cooking
Kosher salt and freshly ground black pepper
Directions
Season lamb with kosher salt and freshly ground black pepper. In a large casserole lightly coated with oil over high heat, brown lamb until nicely caramelized, about 6-8 minutes. Remove lamb to a plate. In that same casserole, add onions, carrots and celery and season; sauté until softened, about 3 minutes. Deglaze with red wine and reduce by 50%. Add orange quarters, soy sauce and brown sugar. Stir to combine and taste liquid; season if necessary. Add lamb shanks, bring liquid to a boil, cover and reduce heat to low. Simmer for about 3-4 hours or until meat is falling off bone. In a large saute pan over medium-high heat, combine 1/2 cup braising liquid, lemon juice, orzo and scallions. Toss to combine and heat through. Mound orzo on platter and top with lamb shanks, spoon braising liquid over and top with Clementine Marmalade.

http://ming.com/foodandwine/recipes/simply-ming-season-4/braised-lamb-shank-with-clementine-marmalade.htm

Braised Lamb Shank with Carmelized Shallots and Pear

• Serves: 8 people
• Chef: Jennifer Buehler
• Restaurant: Lauro

Ingredients
8 Oregon lamb shanks, 16 to 20 oz each
¼ (one-fourth) cup of extra virgin olive oil
2 medium onions, roughly chopped
1/8 (one-eighth) cup garlic, chopped
¼ (one-fourth) cup fresh ginger, chopped
1 tbl (one tablespoon) saffron
1 tbl (one tablespoon) cinnamon
1 tbl (one tablespoon) dry ginger
1 tsp (one teaspoon) black pepper
1 tsp (one teaspoon) cayenne pepper
8 bay leaves
2 cinnamon sticks
1 cup whole almonds
Chicken stock to cover
1 cup of dried cranberries
16 whole shallots
4 Bosc pears, sliced into eighths
4 tbl (four tablespoons) of unsalted butter
½ (one-half) cup of sugar

Directions

Method
Liberally season lamb shanks with salt and pepper.

Brown lamb shanks in hot oil until golden on all sides. Remove meat and add onions, garlic, and ginger to pan for 5 minutes. Place shanks in deep casserole or roasting pan, making sure to leave room at the top for stock.

Cover lamb shanks with the chicken stock and all of the seasonings. Cover tightly and braise in a 350 degree oven for 3.5 hours or until lamb pulls easily away from the bone. In the last half hour, add the dried cranberries.

In a sauté pan, place about 4 tbs (tablespoons) of butter and 2 tbs (tablespoons) oil. Over medium heat, gently sauté the whole shallots and pear slices until golden brown. Add the sugar which will help this process. Add some chicken stock if the pan gets too thick or dark in color.

To Plate
Remove lamb shanks from braising liquid. In a separate pan, reduce the braising liquid with the pears and shallots. Taste for seasoning and add salt and pepper as needed. While sauce is reducing, place lamb shanks on top of a bed of cous cous. Garnish with the shallots and pear slices. Pour reduced sauce over top and garnish lamb with a dollop of plain yogurt and sprinkle of parsley.

Chef Buehler recommends pairing the Lamb Shank with an Oregon wine from new, young producers at Purple Hands Wine- their 2006 Purple Hands of Oregon Merlot and Oregon Pinot. Chef Buehler enjoys this wine with this dish because it is aromatic, light, earthy but not too tannic. This profile works nicely with the flavors of cinnamon, ginger and almond in the lamb sauce as well as the pears and shallots.

Slow Cooked Lamb Shanks in Red Wine

By Summerwine on May 15, 2006

http://www.food.com/recipe/slow-cooked-lamb-shanks-in-red-wine-168157
Photo by Summerwine
7 Reviews

Prep Time: 20 mins
Total Time: 3 1/2 hrs
Servings: 4

About This Recipe

"My slightly varied version of Gary Rhodes delicious Lamb Shank recipe. Truly mouth-watering moist and tender! I’ve made this a few times now. The first time I made this I used a medium bodied wine and it turned out just as fantastic. If you want to make this exactly like Gary’s then only use 1 carrot, 2 cloves garlic, 1 sprig of rosemary, do all the stovetop and oven cooking in large stew pan or dutch oven, use beef consommé instead of beef stock and the thickening of the red wine sauce is optional. This is a truly wonderful meal and worthy of a dinner party, special occasion or just a romantic meal. I hope you like it as much as we do."

Ingredients
4 (1 1/2 lb) lamb shanks
2 large carrots, roughly chopped
1 onions, sliced
3 garlic cloves, roughly chopped
2 bay leaves
2 sprigs rosemary
750 ml full-bodied red wine ( 1 bottle)
2 cups beef stock
1 tablespoon soft brown sugar
1 -2 teaspoon cornflour ( cornstarch)
olive oil, for cooking
salt & pepper

Directions
Preheat oven to 325 F degrees.
Season the lamb shanks with salt and pepper.
In a large frying pan brown the lamb shanks on all sides in the olive oil; remove from pan and put into a large casserole dish to keep warm.
In the same frying pan put in the carrots, onions, garlic, bay leaves and rosemary and cook slowly until nicely colored.
Pour in the red wine, beef stock, and brown sugar into the frying pan and stir gently bringing it to a low boil.
Pour the wine mixture over the lamb shanks; top up with water if needed.
Cover; put in oven and cook for 2 1/2 – 3 hours until very tender.
Remove the lamb shanks and keep warm and skim the fat off the top of the red wine juices.
Mix together the cornflour with just a bit of cold water and whisk the cornflour mixture into the red wine juices until desired consistency.
Serve up on individual plates and enjoy.

A Passover Dinner Gets a Mediterranean Makeover, By Deena Prichep, Photograph by Mike Davis, April 2011

From A Passover Dinner Gets a Mediterranean Makeover, By Deena Prichep, Photograph by Mike Davis, April 2011
Makes 8 servings
This dish is incredibly rich and flavorful, but easy to put together. That's not to say it's fast. Browning eight shanks on all sides takes time, as does sauteing about six cups of diced onions. But it's simple work easily accomplished with a nice glass of wine in hand.
· 8 lamb shanks, about 1 pound each
· Kosher salt and freshly ground black pepper
· 6 tablespoons olive oil (divided)
· 3 large onions, diced
· 2 heads garlic, peeled and minced
· 2 cinnamon sticks
· 1/2 teaspoon ground nutmeg
· 1/2 teaspoon ground cloves
· 1 teaspoon ground ginger
· 4 teaspoons freshly ground black pepper
· 1/2 teaspoon cumin
· 1/2 teaspoon ground cardamom
· 2 tablespoons dried thyme
· 4 cups chicken broth
· 1-1/2 cups unsulphured dried apricots
· 1 bunch cilantro, washed and leaves roughly chopped
· 1 lemon, thinly sliced for garnish


Preheat the oven to 300 degrees. Season the lamb shanks all over with salt and pepper. Heat half of the oil over high heat in a large Dutch oven or saute pan. Add the shanks, and sear on all sides (do this in two or three batches if necessary). Remove from the pot and set aside.

Reduce heat to medium and add the remaining oil and the onions. Saute the onions until softened. Add the garlic and saute for 1 to 2 minutes, until fragrant. Stir in the cinnamon sticks, nutmeg, cloves, ginger, pepper, cumin, cardamom and thyme.

If your Dutch oven isn't large enough to hold all the shanks, or if you were using a saute pan, divide the onion mixture among 2 or 3 oven-safe pots with lids that will accommodate the shanks. Add the lamb shanks, broth and apricots (dividing evenly if using more than one pot). Cover and roast for about 3 hours, or until the meat is very tender.

Taste and adjust seasoning. If serving right away, garnish with cilantro and lemon slices and serve over rice or couscous. Or allow the shanks to cool to room temperature and refrigerate. Reheat over medium heat, covered, until shanks are heated through.
-- Adapted from "Sephardic Israeli Cuisine" by Sheilah Kaufman (Hippocrene Books, 2002)

Braised Lamb Shanks

Braised Lamb Shanks (Lou Rook, Annie Gunn's)

Posted: Tuesday, March 9, 2004 11:02 am

With Irish Stout And Root-Vegetable Pan Gravy

Lou Rook, Annie Gunn’s

Yield: 4 servings.

4 (10- to 14-ounce) lamb shanks

Kosher salt

Freshly cracked black pepper

1 (11.2-ounce) bottle Guinness Stout

2 quarts beef broth, mushroom broth, lamb stock or veal stock (see note)

3 tablespoons canola oil

1 large celery root (celeriac), peeled and diced into medium cubes

1 pound parsnips, peeled and diced

2 medium turnips, peeled and diced

1 head garlic, peeled and chopped

2 large onions, peeled and diced into medium pieces

3 sprigs fresh rosemary

1/2 cup tomato paste

3/4 cup (1 1/2 sticks) unsalted butter, cut into chunks

Preheat the oven to 400 degrees. Season lamb shanks with salt and pepper to taste. Combine stout and broth in a large saucepan; bring to a boil. Reduce heat to medium-high.

Heat oil in a large sauté pan over high heat. Sear lamb shanks until brown on all sides. Put the browned lamb shanks, celery root, parsnips, turnips, garlic, onions, rosemary and tomato paste in a Dutch oven or a roasting pan with a cover.

Add hot broth to the roasting pan, cover and transfer to the oven. Cook at 400 degrees for 30 minutes, then reduce the heat to 350 degrees and cook for 45 minutes.

Remove from oven. Uncover and check for proper doneness (fork-tender), using a skewer or a knife. There should be little resistance. If the meat still appears to be tough, cover and return to the oven for 15 minutes.

When meat is properly done, remove shanks from broth. Strain out remaining ingredients, reserving broth. Remove rosemary stems from the vegetables, then purée the vegetables with a food processor, food mill or hand-held mixer. (This will serve as a natural thickener in the gravy.)

Add broth to vegetables; stir in salt and pepper to taste. Reheat if necessary. Swirl in butter to make pan gravy. Place lamb shanks in the pan gravy; keep warm until ready to serve. Champ or Colcannon (see recipes) makes a great accompaniment.

PER SERVING: 772 calories; 51g fat (59 percent calories from fat); 24g saturated fat; 160mg cholesterol; 29g protein; 48g carbohydrate; 19g sugar; 9.5g fiber; 2,861mg sodium; 136mg calcium; 979mg potassium.

Note: You can reduce the sodium in this recipe substantially by substituting low-sodium broth.

Crockpot Lamb Shanks Recipe

Lamb shanks are not very tender and require slow braising. The crockpot is a perfect choice to tenderize tough meat. These lamb shanks are flavored with garlic, onions, mushrooms, herbs, red wine, and tomatoes. To reduce the fat, refrigerate overnight, scrape off the congealed fat, and reheat before serving. The garlic cloves are extremely mild when cooked whole. If you like a stronger garlic flavor, mince some of the garlic before adding to the crockpot.
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours, 20 minutes
Ingredients:
1 sweet onion, sliced and separated into rings
4 lamb shanks
1 tsp Worcestershire sauce
1 tsp kosher salt
Freshly ground black pepper
1 tsp olive oil
10 whole, peeled garlic cloves, large ones cut in half
8 ounces mushrooms, brushed clean, large ones cut in half
1 cup red wine
1/2 cup strong beef broth
1 (14 ounces) can diced tomatoes (about 1-3/4 cups)
1 tsp dried oregano
1 tsp dried basil
4 sprigs fresh thyme
1 tsp ground allspice
1 small bay leaf, broken in half
Preparation:
Spread sliced and separated onion rings on bottom of crockpot.

Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.

Heat a heavy skillet over medium-high heat. Add olive oil and brown the lamb shanks. Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker crock on top of the onions. Top with garlic and mushrooms.

In a bowl, combine red wine, beef broth, tomatoes, oregano, basil, thyme, allspice, and bay leaf. Pour mixture over the vegetables and lamb shanks.

Cook on low for 8 hours or until tender. Taste and adjust seasoning, if necessary.

Serve with pan juices and vegetables.

You may wish to make this a day ahead of time and refrigerate. This way you can easily scrape off the excess fat from the gravy before reheating and serving.

Yield: 4 servings

LAMB RAGU

LAMB RAGU

Yield: 12 to 16 servings

6 lamb shanks (about 3 pounds), untrimmed

Salt

2 carrots, plus 2 cups finely cubed carrots (5 to 6 carrots, cut into 1/4-inch cubes), divided

2 large onions, plus 2 cups finely diced onion (about 2 onions, cut into 1/4-inch pieces), divided

3 ribs celery, plus 2 cups finely cubed celery (4 to 5 ribs, cut into 1/4-inch cubes), divided

Olive oil

1 1/2 cups red wine

1 sprig fresh rosemary

3 sprigs fresh thyme

2 sprigs fresh marjoram

1 (3-inch) cinnamon stick

5 juniper berries

About 2 quarts chicken broth

1/2 cup (1 stick) butter

Ground black pepper

1 pound pappardelle pasta

8 ounces fresh ricotta, preferably sheep's milk

Parmesan cheese

1. Place lamb shanks on a rack over a rimmed baking sheet. Season each shank with 1/8 teaspoon salt. Place shanks, uncovered, in the refrigerator and chill overnight.

2. Coarsely chop 2 whole carrots along with 2 whole onions and 3 ribs celery.

3. Preheat oven to 350 degrees. Heat 1 tablespoon olive oil in a large, heavy roasting pan over high heat until almost smoking. Add shanks and brown on all sides to a nice golden brown. Transfer shanks to a plate or baking sheet.

4. To the hot pan, add coarsely chopped carrots, onions and celery, and scrape the bottom of the pan to release flavorful brown bits. Stir in wine, rosemary, thyme, marjoram, cinnamon stick and juniper berries. Simmer over medium heat, until liquid reduces by half, about 5 minutes.

5. Return shanks to the pan, and pour in just enough chicken broth to cover the shanks. Cover the pan with foil to form a tight seal, then cover with the pan's lid.

6. Place the pan in the oven and cook until the meat pulls easily from the bone, about 3 to 4 hours.

7. Gently remove the shanks from the pan, and strain the liquid in the pan into a large measuring cup, discarding the vegetables and solids. Set the strained liquid aside.

8. Cool the shanks slightly, then pull the meat from the bone, shredding the meat into large pieces. Discard the tendons, and separate the meat from the fat, saving each separately. Coarsely chop the fat.

9. In a large sauté pan, heat the butter along with 1 tablespoon olive oil and the lamb fat over medium-high heat. Cook slowly until fat is a deep brown; fat will "pop" in the pan.

10. Stir in the finely cubed carrots, onions and celery, then add the shredded meat. Add enough of the strained liquid to cover the meat and vegetables, and season with salt and pepper to taste. Very gently simmer the meat and vegetables for 1 hour, stirring occasionally and taking care not to break the meat into smaller pieces. This makes about 8 cups ragu.

11. When the ragu is almost done, bring a large pot of salted water to a boil. Cook the pappardelle until it is just al dente, about 8 to 10 minutes or according to the package directions.

12. Strain the pasta, saving a little of the cooking liquid to stir with the ricotta. Toss the pasta with just enough ragu to dress it lightly.

13. Press the ricotta through a fine strainer into a medium bowl, then stir in a couple of tablespoons of the pasta liquid to give the cheese a lighter consistency, adding more liquid if desired.

14. To serve the ragu, spoon a little of the ricotta on each plate. Spoon over the pappardelle and ragu, and top with Parmesan cheese. Serve immediately.

Per serving (based on 16): 321 calories; 13g fat; 6g saturated fat; 76mg cholesterol; 22g protein; 26g carbohydrate; 3g sugar; 2g fiber; 280mg sodium.

Adapted from Pizzeria Ortica, Costa Mesa, Calif.

Slow-cooked lemon and thyme lamb shanks

Slow-cook these delicious lemon and herb shanks for a warming Sunday lunch. If you have any leftover meat, turn it into a speedy second dish in the shake of a lamb's tail!

Ingredients (serves 4)
750g desiree potatoes, peeled, cut into 5cm pieces
40g butter, chopped
1/2 cup milk
1/2 cup grated parmesan cheese
2 tablespoons finely chopped chives
lemon wedges, to serve
Basic lamb shank braise
8 large french-trimmed lamb shanks (see note)
1 cup chicken stock
1 lemon, rind finely grated, juiced
6 sprigs thyme
Method
Make basic lamb shank braise: Preheat oven to 180°C. Place lamb shanks in a large roasting pan. Season with salt and pepper.Combine stock, lemon rind, 2 tablespoons lemon juice and thyme in a jug. Pour over shanks. Cover pan tightly with foil. Roast shanks for 1 1/2 hours. Remove foil and roast, uncovered, for a further 30 minutes or until browned and tender.
Meanwhile, place potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Reduce heat to medium. Simmer, partially covered, for 20 minutes or until tender.
Drain and return potatoes to saucepan. Add butter and milk. Mash until smooth. Add parmesan and chives. Season with salt and pepper. Stir until well combined.
Spoon mash into shallow bowls. Top each with 1 lamb shank. Spoon over sauce from roasting pan. Serve with lemon wedges.
Notes
Note: You can buy lamb shanks 'French-trimmed' or untrimmed. French trimmed is when all meat and fat is removed from one end of a bone, making it easier to pick up and more appealing for presentation.
Tip: Alternatively, wrap lamb shanks in baking paper, then foil. Store in an airtight container in the fridge for up to 3 days.
Leftovers: Set aside remaining 4 lamb shanks for use in one of the related recipes. When reserved shanks are cool, remove meat from bone and store in an airtight container. You should have about 420g or 3 cups meat. Refrigerate for 3 days or freeze for up to 1 month.
Make the most of seasonal ingredients this winter with pumpkin recipes, potato recipes, apple recipes and pear recipes from taste.com.au

Braised American Lamb Shank with Three Bean Ragout

Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas)

# Servings: 

Lamb

4 American lamb foreshanks
1 cup diced onions
1 cup diced carrot
1 cup diced celery
6 cloves of garlic
3 sprigs fresh rosemary
2 sprigs fresh thyme
1/4 cup guajillo chile powder
1 cup white wine
2 bay leaves
2 tablespoons butter, unsalted
1 cup flour
1 tablespoon Kosher salt
1 tablespoon freshly cracked black pepper
1/4 cup olive oil
4 cups veal stock (recipe follows)
Three Bean Ragout (recipe follows)

Veal Stock

8 pounds veal bones, cut into 2-inch chunks
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 celery stalk, coarsely chopped
1 leek, coarsely chopped
2 large tomatoes, quartered, or 1/2 cup tomato paste
1 teaspoon whole peppercorns
2 bay leaves
2 sprigs fresh thyme
8 garlic cloves, smashed

Three Bean Ragout
1/2 cup white beans
1/2 cup black beans
1/2 cup cannellini beans
4 ounces bacon
1 teaspoon thyme
1 teaspoon oregano
1 cup chicken stock
8 garlic cloves
2 jalapenos
Salt and pepper, to taste

Lamb

Mix flour, chile powder, salt and pepper together.Roll the shanks in the flour mixture. In a large roasting pan, heat the oil; sear both sides of all shanks at the same time. Add onion, carrot, celery and garlic and continue to sear. Add wine, stock, thyme, rosemary and bay leaves; bring to a boil and then reduce to a simmer and cover for 2 -1/2 hours, turning the shanks every 15 minutes. Meat should be very tender but stay on the bone. Strain the sauce; reduce by half and add butter.

Serve shanks with Three Bean Ragout, fresh ricotta and a little of the pan sauce. 

Veal Stock Preheat oven to 450ºF. Arrange bones in a roasting pan large enough to hold them in a single layer. Roast in the oven until dark golden brown, about 1-1/2 hours, turning to brown all sides. After the first hour, add the remaining ingredients. Transfer the bones and vegetables to a large (10- to 12-quart) stockpot. Pour off the fat from the roasting pan and deglaze the pan with 2 cups of water, scraping up any particles that stick to the bottom of the pan. Pour this into the stockpot with enough additional water to cover all ingredients by 3 inches. Bring water to a boil, reduce heat and simmer, uncovered, 4 to 6 hours, skimming the foam as it accumulates on top, and adding water as needed to keep the bones and vegetables covered at all times.

Strain the liquid into a clean pot, pressing down to extract all juices. Reduce this mixture over medium heat until 2 quarts remain. Cool and refrigerate in a covered container for up to 3 days, discarding any hardened layer of fat before using or freezing. Makes 2 quarts.

Three Bean Ragout Pick through all beans, removing any foreign objects. Put all beans in a large pot and cover with cold water. Put a lid on this pot and let beans soak for 6 hours or overnight.

Rinse beans and return to pot, add all other ingredients and cover with water; bring to a boil for 2 hours, adding water as needed. Season with salt and pepper to taste.

SCOTCH BROTH

This is another family favorite. 

Ingredients: 

leftover bones from Lamb Roast, cracked 

2 c. cooked diced lamb 

1/4 c. butter or margarine 

3 leeks, trimmed and thinly sliced 

 1 large onion, diced 

1 qt. chicken broth 

1 qt. water 

1 bay leaf 

1/4 tsp. pepper 

1/2 c. barley 

1 c. diced carrots (4 to 5) 

1 c. sliced celery with leaves 

1/2 c. pared rutabaga 

1/2 c. chopped parsley 

 

How to Prepare: 

 Saute lamb bones and meat in butter in kettle until lightly browned; add leeks and onion. Saute 2 more minutes.  Stir in broth, bay leaf and pepper and bring to a boil. lower heat; simmer, uncovered for 1 hour. Add barley and simmer 1/2 hour. Stir in carrots, celery, rutabaga and parsley. Simmer, partially covered, until vegetables and barley are tender(about 20 minutes). 

Remove bones before serving. 

This recipe is great for people who like roast lamb, but don't know what to do with the leftovers! http://www.cookbooks.com/sampler/sect3/666/885466.asp

Wyoming Lamb Stew

From Taste of Home
SERVINGS 6
PREP 30 min.
COOK 120 min.
TOTAL 150 min.

INGREDIENTS
5 bacon strips, diced
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 lamb shanks (about 6 pounds)
1 can (28 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) beef broth
1 can (8 ounces) tomato sauce
2 cans (4 ounces each) mushroom stems and pieces, drained
2 medium onions, chopped
1 cup chopped celery
1/2 cup minced fresh parsley
2 tablespoons prepared horseradish
1 tablespoon cider vinegar
2 teaspoon Worcestershire sauce
1 garlic clove, minced
DIRECTIONS
In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain, reserving drippings. Set bacon aside.
In a large resealable plastic bag, combine the flour, salt and pepper; add lamb shanks, one at a time, and shake to coat. In bacon drippings, brown shanks on all sides; drain. Add remaining ingredients. Bring to a boil. Cover and bake at 325° for 2 to 2-1/2 hours or until the meat is very tender; skim fat. Garnish with bacon. Yield: 6 servings

Heavenly Lamb Shanks

Prep Time:
20 MinCook Time:
3 Hrs
Ready In:
3 Hrs 20 Min
Ingredients
1/2 cup olive oil
4 (1 pound) lamb shanks
2/3 cup all-purpose flour
1 leek, halved and cut into 1/2-inch pieces
2 stalks celery, chopped
2 carrots, chopped
2 onions, cut into chunks
12 cloves garlic, unpeeled
1 bay leaf
1 teaspoon whole black peppercorns
1 sprig thyme
1 sprig rosemary
1 1/2 cups red wine
3 cups chicken stock
1 pinch Sea salt to taste

Directions
Preheat oven to 300 degrees F (150 degrees C).
Heat the olive oil in a heavy, metal roasting pan on the stove over medium-high heat. Toss shanks with flour to coat well; then shake off excess. Sear the shanks in hot oil until well browned on all sides, then remove from pan and set aside.
Add the leek, celery, carrot, onion, and garlic to the roasting pan. Cook until softened and lightly browned, stirring constantly; about 5 minutes. Season with the bay leaf, peppercorns, thyme and rosemary sprigs. Pour in the red wine and chicken stock, increase heat to high, and bring to a simmer. Season to taste with sea salt, and place the lamb shanks on top of the vegetables.
Cover the roasting pan tightly with heavy aluminum foil, and place into the preheated oven. Bake gently until the meat is tender and falls off of the bone, 2 1/2 to 3 hours. Remove the bay leaf and herb stems before serving shanks with vegetables and sauce.
Nutritional Information
Amount Per Serving Calories: 824 | Total Fat: 41.3g | Cholesterol: 173mg

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
Ingredients:
FOR THE LAMB:
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

FOR THE AU JUS:
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
Instructions:
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.
Nutrition:
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
Fayetteville

NOTE: This restaurant is no longer open.