Travel Reference
In-Depth Information
97
Braised Lamb Shank
with Winter Root Vegetables
Dust lamb shank with flour and season with salt and
pepper. In a large braising dish, pan sear until golden
brown. Remove lamb from pan, then add carrots,
onions, garlic, thyme, and bay leaves and sauté until
tender.
Reglaze with red wine. Reduce by half. Add
veal au jus. Bring to boil. Season with salt and pepper.
Return the lamb shanks to the pan, cover and braise for
approximately 2½ hours, until very tender. Strain and
reserve au jus; keep warm until serving.
4 1-pound lamb shanks
1 ounce flour
Salt and pepper
3 large carrots, medium diced
2 large red onions, medium diced
2 heads garlic, broken into cloves,
unpeeled
1 bunch fresh thyme
2 bay leaves
1 gallon of Cabernet wine
(approx. five standard
750-ml bottles)
In the meantime, peel turnips and carrots. Cook sepa-
rately, with water, sugar, butter, salt, and pepper on
high heat until water has evaporated and vegetables are
tender. Check seasoning and set aside.
½ gallon (2 quarts) veal au jus
¼ pound baby turnips
¼ pound baby carrots
1 cup water
2 tablespoons sugar
Set diced bacon in cold water for one minute. Drain,
sauté in a pan until crispy, and set aside. Peel celery
root and dice to ½-inch diameter, then sauté in grape-
seed oil until lightly tender.
2 tablespoons butter
1 teaspoon salt
1 teaspoon pepper
2 ounces slab bacon, diced
½ pound celery root
Before serving, combine all vegetables with bacon.
Check seasoning. Add butter and water, so vegetables
do not become too dry.
2 ounces grapeseed oil
1-2 pats of butter
1 tablespoon water
Chervil sprigs
