Mediterranean Braised Lamb Shank
Seasoned lamb is braised with shallots, garlic and red wine, then cooked with onions, peppercorns and Mediterranean seasoning.
Ingredients
Prepare the Mediterranean Demi-Glace
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Shallots, diced 0.5 cup
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Garlic, minced 2 tsp
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Butter 2 Tbsp
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Oregano, fresh, chopped 1 Tbsp
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Peppercorns, black, slightly crushed 1 Tbsp
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Red wine 1 cup
Braise the Lamb
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Black Pepper, freshly cracked 2.5 tsp
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Salt, kosher 3 Tbsp
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Lamb Shank, 2 lbs. each 10 each
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Olive oil, as needed
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Shallots, minced 1 cup
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Garlic, minced 0.25 cup
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Tomato paste 1.25 cups
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Mediterranean Demi-Glace, prepared 3 qts
Finish the Dish
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Pearl onions, peeled 1 lb
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Tomato, pear, sliced in half 1 lb
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Oregano, fresh, chopped 3 Tbsp
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Kalamata olives - halved 4 cups
Preparation
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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.
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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.
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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.
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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.