Mediterranean Braised Lamb Shank

Prepare the Mediterranean Demi-Glace
- Sauté the shallots and garlic in butter until aromatic. Add oregano and peppercorns.
- Deglaze with red wine and reduce by half. Add to hot demi-glace and set aside.
Braise the Lamb
- Season lamb with salt and pepper. Heat the olive oil in a heavy pan and sear the lamb on all sides. Remove the lamb from the pan and set aside.
- Add the shallots and garlic to the pan. Cook until aromatic, then add the tomato paste and continue cooking until beginning to caramelize.
- De-glaze with red wine and add prepared Mediterranean Demi-Glace.
- Return the lamb to the pan and braise in a 300F oven (covered) and cook until the meat is tender (1 ½ - 2 hours).
- Remove the lamb carefully and degrease the sauce.
Finish the Dish
- Add the pearl onions, tomatoes, and oregano to the sauce.
- Simmer until the onions are tender and add the olives.
- Ladle the sauce over the lamb shank and serve immediately.
Note: Suggested sides include couscous or creamy polenta.

Seasoned lamb is braised with shallots, garlic and red wine, then cooked with onions, peppercorns and Mediterranean seasoning.