Prepare the Dish

  • Lamb shank, 10 - 2 lb. shanks 10 x
  • Black Pepper, freshly cracked 2.5 tsp
  • Salt, kosher 3 Tbsp
  • Onions, shallots, minced 3 Tbsp
  • Garlic(1), minced 3 Tbsp
  • Oregano(1), fresh, minced 3 Tbsp
  • Red wine 1 cup
  • Tomato paste 1.25 cup
  • Onions, pearl, peeled
  • Tomato, Pear, sliced in half 50 piece
  • Olives, Kalamata, pitted and halved 50 piece
  • Mediterranean Demi-Glace, prepared 3 qt

Prepare the Mediterranean Demi-Glace

  1. Prepare the Dish

    • Season lamb with salt and pepper. Heat the olive oil in a heavy pan and sear the lamb on all sides.
    • Remove and add the shallots and garlic. Cook until aromatic and the tomato paste. Cook out tomato paste.
    • De-glaze with red wine and add Mediterranean Demi-Glace (sub recipe below).
    • Re-add the lamb and braise in a 300 degree oven (covered) and cook until the meat is tender (1 ½ - 2 hours)
    • Remove the lamb carefully and degrease the sauce.
    • Add the pearl onions, tomatoes, and oregano.
    • Simmer until the onions are tender and add the olives.
    • Ladle the sauce over the lamb shank and serve immediately.
    • Suggested sides include couscous or creamy polenta.
  2. Prepare the Mediterranean Demi-Glace

    • Saute 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 finish with butter.