Prepare the Mediterranean Demi-Glace

  • Shallots, diced 0.5 cup
  • Garlic, minced 2.0 tsp
  • Butter 2.0 Tbsp
  • Oregano, fresh, chopped 1.0 Tbsp
  • Peppercorns, black, slightly crushed 1.0 Tbsp
  • Red wine 1.0 cup
  • Knorr® Professional Demi Glace Sauce Mix 4 x 26 oz 3.0 qts, prepared

Braise the Lamb

  • Black Pepper, freshly cracked 2.5 tsp
  • Salt, kosher 3.0 Tbsp
  • Lamb Shank, 2 lbs. each 10.0 each
  • Olive oil, as needed
  • Shallots, minced 1.0 cup
  • Garlic, minced 0.25 cup
  • Tomato paste 1.25 cups
  • Mediterranean Demi-Glace, prepared 3.0 qts

Finish the Dish

  • Pearl onions, peeled 1.0 lb
  • Tomato, pear, sliced in half 1.0 lb
  • Oregano, fresh, chopped 3.0 Tbsp
  • Kalamata olives - halved 4.0 cups
  1. 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.
  2. 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.
  3. 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.