Originally Posted by
lstbred
Try Osso Bucco: Braised lamb shank, all the recipes are about the same but heres a simple one.
8 veal shanks, 1 - 1/2 inches thick from the hind legs
flour, for dredging (seasoned with salt and pepper)
1/3 cup olive oil
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
salt and pepper, to taste 1 tablespoon garlic, finely chopped
1 cup dry red wine
1 cup meat stock (homemade) or 1 cup beef stock (1/2 cup canned beef stock-plus 1/2 cup water)
2 bay leaves
1/4 cup unsalted butter
Directions:
1.Assembly.
2.Arrange shanks on a serving platter. Heat sauce on stove over high heat. If sauce is runny, reduce for a moment and then add butter, stirring to incorporate. Once butter is melted and fused, adjust seasoning and spoon sauce over shanks. Method.
3.Preheat oven to 350°F Select oven-proof pot with lid large enough to accommodate all the shanks in a single layer. Set aside.
4.Place a large skillet over high heat and add olive oil. Dredge the shanks in the seasoned flour, only as many as the skillet will hold at one time. When oil is hot, sear the shanks on both sides until dark brown. Remove from skillet and set aside.
5.Drain oil from skillet and return to the heat. Add vegetables, seasoning to taste. Cook for 6 - 7 minutes until soft and lightly wilted. Remove and set aside. Add garlic and cook for another 2 - 3 minutes. Deglaze skillet with the red wine, scraping the bottom to loosen any meat particles stuck to the bottom. Add stock and any juices released from the seared shanks, simmering for a couple more minutes.
6.Place half the vegetables on the bottom of the oven-proof pot and arrange shanks on top. Pour remainder of the vegetable wine stock mixture over the shanks. The liquid should come 2/3 way to the top of the shanks. If not, add more stock.
7.Cover pot tightly and place in lower third of oven. Cook for about 2 hours until tender,.
8.Carefully turning the shanks every ½ hour. Prod with a fork to test for doneness.
Lamb loin: 2ea
Olive oil 1 cup
Fresh garlic, chopped 2tbl
fresh rosemary, whole sprigs 2ea (about 3-4 inches long)
Place all ingredients in a bowl with lamb. Let sit over night
Sauce:
shallots, chopped fine 4tbls
garlic fresh, chopped fine 4tls
demi glaze 1 cup
beef stock 1/2cup
unsalted butter 1/2 stick
Bleu cheese crumbles 1oz
A mild red wine-OPTIONAL 1 cup
Pre-heat oven to 350*
1. Take lamb and wipe off marinade
2. Kosher salt & fresh ground black pepper the loin
3. Saute on med-high heat, the loin on both sides to a nice golden brown, 2-3min per side
3. Take loin out of pan place in a ovenable pan and roast at 350* for several 5-10min (depending on doneness you prefer and oven)
4. When lamb is done, place on counter and let rest for 7-10 minutes
5. While loin is in oven, take the same pan you sauteed the loin in and add a 2tbls butter, melt, add shallots and garlic, cook until tender. (If using wine, add and reduce by half then add demi glaze and stock) add demi glaze and beef stock, let simmer and reduce a little. Turn heat to low, add 2-3 tbl of butter and incorporate. Turn heat off, add bleu cheese crumbles and mix into sauce, your not looking to melt away, just enough to get flavor into sauce but still leave it chunky.
6. Cut thin 1/4" slices of loin, shingle (fan out) and place on plate add top with sauce.
**when cooking meat I always jussssst undercook it, when you set it aside to rest it continues to cook called "carry over cooking" meats will continue to rise in internal temperature from 5-10*, so if I pull something at 130* a good med rare, its going to carry over cook anywhere from 140-145 which transltes into high mr/low medium. Of course this always varies and you need to play with it to get it down but thats the general idea.
