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Prepare the Mediterranean Demi-Glace

Braise the Lamb

  • Black Pepper, freshly cracked 2.5 tsp
  • Salt, kosher 3 Tbsp
  • Lamb Shank, 2 lbs. each 10 each
  • Olive oil, as needed
  • Shallots, minced 1 cup
  • Garlic, minced 0.25 cup
  • Tomato paste 1.25 cups
  • Mediterranean Demi-Glace, prepared 3 qts

Finish the Dish

  • Pearl onions, peeled 1 lb
  • Tomato, pear, sliced in half 1 lb
  • Oregano, fresh, chopped 3 Tbsp
  • Kalamata olives - halved 4 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.

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