The Country Cat’s Red Wine Braised Lamb Shank Pasta with Grilled Broccolini, Roasted Garlic and Crispy Poached Egg

Recipe provided by | Executive Chef/Owner Adam Sappington

Servings: 6

INGREDIENTS

Braising Liquid:

4, 2-1/2 to 5 pounds American Lamb shanks

1 onion, peeled and sliced

1 fennel bulb, sliced

8 garlic cloves, peeled and sliced

2 rosemary stems, chopped

3 tablespoons unsalted butter

1-1/2 cups red wine

1 quart chicken or beef stock

Ragout:

2 tablespoons olive oil

1/4 cup roasted garlic cloves

1/2 cup grilled broccolini, cut into 1-inch pieces

3/4 pound dried spaghetti pasta, cooked

6 eggs, poached

1/2 cup homemade garlic bread crumbs

1/4 cup grated parmesan

3 tablespoons chopped fresh parsley

DIRECTIONS

METHOD:

Liberally salt the lamb shanks and set aside.  In a bowl, mix together onion, fennel, garlic and rosemary to create the marinade.  In a separate large bowl, place half of the marinade on the bottom of the bowl, lay the shanks on top then pack the remaining marinade over the meat.  Refrigerate for 24 hours uncovered.

In a heavy-bottomed stockpot or large saucepan over medium heat, add butter; allow the butter to melt.  Remove the marinade from the lamb; set aside. Add the lamb to the pot; brown the meat on all sides. Once the meat has been browned, remove from the pan; add the marinade vegetables.  On medium to high heat, caramelize the vegetables. Deglaze the pan with the wine; reduce it by half. Add the stock and bring to a simmer. Put the shanks back into the pan and cover.

Place in oven; cook for 2-1/2 hours at 350°F or until fork tender.  With a fork peel the meat from the bone and place in a nonreactive bowl.  Strain braising liquid over the now picked lamb shank and set aside. 

For the Pasta:  In a large sauté pan over medium-high heat, add oil; bring to a wavy stage.  Once the oil is ready, add the already roasted garlic and broccolini; toss to incorporate and heat thoroughly, about 3 minutes.  Add cooked pasta; continue to toss in the pan. Gradually add 1/4 cup of the braising liquid; continue to sauté thoroughly coating the noodles, garlic and broccolini.  Add remaining sauce along with the lamb to the pan; cook for 3 more minutes. 

In a small mixing bowl, roll the poached eggs in the bread crumbs to coat thoroughly; set aside.

Add parmesan and parsley to the pasta; toss together.

To serve:  With a pair of tongs, divide the lamb and pasta into 6 warm bowls.  Add the crispy poached egg to the center of the pasta; serve immediately

Recipe and image provided by the American Lamb Board

Thai Green Curry Lamb Shanks

Servings: 4

INGREDIENTS

4 American Lamb foreshanks, trimmed

Marinade:

1-1/2 Cups coconut milk

1/2 Cup cream of coconut

2 Limes, juice and grated zest

2 to 3 Tablespoons thai green curry paste

1/4 Cup white soy sauce

1 green or red chile, minced

Lemongrass, tender white end only, peeled,

2 Stalks crushed, chopped

3 Tablespoons diced fresh ginger

1 Tablespoons candied ginger

6 Leaves Thai basil

2 Tablespoons grapeseed oil

1 Small white onion

8 Shiitake mushrooms, stems removed, sliced

1 Cup white wine

DIRECTIONS

METHOD:

Trim shanks of excess fat and sinew; place in large dish.

In a separate bowl, combine coconut milk, cream of coconut, lime juice, lime zest, curry paste, soy sauce, chili, lemongrass, fresh ginger, candied ginger and basil; mix well.  Pour over shanks. Place lamb and marinade in vacuum bags; seal and marinate for 1-1/2 hours (or use a large freezer plastic bag, seal well and rotate while marinating 3 hours).  Drain lamb well; strain marinade, saving liquid.

Heat oil in large, heavy-bottomed pan.  Add onion and mushrooms; sauté until soft.  Add shanks; brown on all sides. Add marinade and wine; bring to a simmer.  Reduce heat, cover and bake at 300°F for 3 to 4 hours or until very tender. Remove shanks, strain liquid into a saucepan and reduce.

Chef’s Note:  Serve Thai Green Curry Shanks over rice with sauce.

Recipe and image provided by the American Lamb Board

Shanks of American Lamb Braciola Style

Recipe provided by | Chef Edward Leonard

Servings: 4

INGREDIENTS

2 American Lamb shanks (2-1/2 to 3 pounds each)

kosher salt and pepper to taste

4 garlic cloves, minced

3 tablespoons chopped parsley

4 tablespoons grated Pecorino Romano

1/2 tablespoon grated lemon rind

olive oil as needed

1 onion, diced

2 carrots, diced

3 garlic cloves, sliced

3 tablespoons tomato paste

1 cup red wine

1 pint crushed Roma tomatoes

1 cup demi glace

DIRECTIONS

METHOD:

Bone shanks, keeping meat in one piece.  Flatten meat with a mallet. Season with salt and pepper.  Reserve bones. In a bowl, combine garlic, parsley, cheese and lemon rind.  Spread mixture on meat. Roll and tie.

In brazier pot, add some oil and brown meat well on both sides; reserve the meat.  Add some more oil to the pan; sauté onion, carrots and garlic. When vegetables are lightly browned, add tomato paste and cook well.  Deglaze pan with red wine. Stir in crushed tomatoes and demi glace. Add shank bones. Place shank meat on top and cover.

Braise at 300°F until meat is tender.  Remove meat and bones. Season sauce to taste and adjust consistency as needed.

To Serve:  Slice and serve shanks with sauce.

Chef’s Recommendation:  Serve Shanks of American Lamb Braciola Style with the sauce and soft polenta. Drizzle with extra virgin olive oil.

Recipe and image provided by the American Lamb Board

Lemon-braised Lamb Shanks

Servings: 12

INGREDIENTS

12 American Lamb hind shanks (12 ounces each)

2 tablespoons olive oil

2 quarts onions, sliced

1 cup garlic cloves

1/2 cup fresh lemon thyme leaves

1 tablespoon cumin seeds, toasted, crushed

3-1/2 cups riesling wine

1-1/2 quarts Lamb or veal stock

1/2 cup fresh lemon juice

1 tablespoon Black pepper, ground

3 tablespoons Fresh lemon zest

3 quarts Lemon-Spinach Fettuccini (recipe follows)

3/4 cup Fresh chives, chopped

Lemon-Spinach Fettuccini:

Fettuccine pasta, hot 3 quarts cooked (1-1/2 pounds dry)

3 quarts raw baby spinach or arugula

1/4 cup lemon olive oil

2 tablespoons fresh lemon zest

1 tablespoon cracked pepper

DIRECTIONS

METHOD:

In a large rondo, heat oil over medium-high heat; add shanks in batches and brown on all sides.  Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes.  Mix in thyme and cumin; continue cooking 2 minutes. Add wine and bring to a boil; reduce mixture by half. Stir in stock, lemon juice and pepper; bring to a boil.  Return browned shanks to pot in an even layer; cover and simmer over very low heat 3 hours or until very tender. Remove shanks from braising liquid; place in hotel pan, cover and refrigerate.

Chill pot with braising liquid.  Remove layer of fat from top of liquid and discard.  Return pot with braising liquid to stove top and bring to a boil; reduce mixture by half .  Adjust seasonings. Stir in lemon zest; keep warm.

Heat lamb shanks covered in a low oven when ready to serve.

For the Lemon-Spinach Fettuccini:  In a bowl, toss together hot fettuccini, spinach, oil, lemon zest and pepper until mixed.  Cover; keep warm.

To serve:  In bottom of large soup plate, mound 1 cup of Lemon-Spinach Fettuccini and top with 1 hot lamb shank.  Ladle 1/2 cup braising liquid over top and sprinkle with 1 tablespoon chives.

Recipe and image provided by the American Lamb Board

Lamb Shank Barbacoa Street Tacos

Recipe provided by | Executive Sous Chef Sam Woodfill

Servings: 50

INGREDIENTS

10 dried Guajillo chile peppers, stemmed and seeded

10 dried Ancho chile peppers, stemmed and seeded

5 cups water

1/3  cup apple cider vinegar

5 whole cloves, stems removed

3 garlic cloves

1 roma tomato, quartered

1/2 medium white onion, coarsely chopped

1 tablespoon dried oregano

2-1/2 teaspoons kosher or sea salt

1 teaspoon black pepper

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

3 tablespoons safflower or vegetable oil

8 pounds bone-in American Lamb shanks

banana leaves (optional)

fresh or dried avocado leaves (optional)

citrus Purple Cabbage Slaw (recipe follows)

pickled Radish Crema (recipe follows) 

50 white Corn Tortillas

Citrus Purple Cabbage Slaw:

1/2 cup Fresh orange juice

1/4 cup Fresh lime juice

2 tablespoons Olive oil

2 tablespoons Brown sugar

1 teaspoon Kosher salt

1/2 teaspoon  Black pepper

2 large carrots, grated

1/2 red cabbage, cored and shredded

3/4 cup chopped fresh cilantro

Pickled Radish Crema:

1 cup shaved radish

2 tablespoons lemon juice

1 tablespoon white vinegar

1/2 tablespoon salt

1 quart Mexican crema

Salt and pepper to taste

DIRECTIONS

METHOD:

For Marinade:  In a large heated skillet over medium heat, add Guajillo and Ancho peppers; toast for no more than 20 seconds per side.

In a medium saucepan, add peppers and water. Cook over medium heat for 12 to 15 minutes, until peppers are softened and rehydrated. In a blender, add peppers, 2 cups of cooking liquid, vinegar, cloves, garlic, tomato, onion, oregano, salt, black pepper, cinnamon and allspice; puree until smooth. Wipe out saucepan; add oil. Heat pan over medium heat for 1 to 2 minutes; add pureed marinade. Partially cover; cook for 10 to 12 minutes, stirring often, until color darkens and mixture thickens to a paste-like consistency. Set aside; cool for at least 1 hour.

Rinse lamb; pat dry. In a large non-reactive dish, add lamb; cover completely and rub marinade into lamb. Cover; refrigerate for 2 to 24 hours. 

In a large roasting pan, unfold banana leaves; arrange in layers on roasting rack leaving a generous amount of overlap on pan’s long sides for wrapping the meat. (Alternatively use long pieces of foil.)  Place meat on top of leaves; use marinade to cover. Place avocado leaves on top of the meat; fold banana leaves over to cover meat. (Cover tightly with foil.) Slow roast for 8 to 10 hours, until meat easily comes off the bone. Let rest for 15 to 20 minutes before opening banana leaves; discard leaves. Shred meat as desired.

Grill white corn tortillas until charred and hot, place 2 ounces of shredded lamb meat in taco shell. Top with Citrus Purple Cabbage Slaw and Pickled Radish Crema.

Citrus Purple Cabbage Slaw: In a large bowl, whisk together orange juice, lime juice, oil, sugar, salt and pepper. Add carrots and cabbage; toss to combine. Let sit, tossing occasionally, for at least 45 minutes. Fold in cilantro before serving.

Pickled Radish Crema: In a bowl, combine radish, lemon juice, vinegar and salt; let stand 1 hour. In a blender, combine radish mixture and crema; blend until smooth. Add salt and pepper to taste. 

Chef Tips: Remove seeds and stems before toasting chiles. To simplify, use American Lamb precooked shoulder meat.  Simmer the precooked American Lamb shoulder meat in marinade sauce for 30 minutes. 

Recipe and image provided by the American Lamb Board

Fruition Farms Ricotta Gnudi, Braised Lamb Shank Bolognese, Mint Gremolata

Recipe provided by | Executive Chef/Owner Alex Seidel

Servings: 8

INGREDIENTS

Gnudi:

2 Pounds ricotta

2 lemons, zested

1 tablespoon kosher salt

12 cups semolina flour

Braised Lamb Shanks:

2 American Lamb shanks

salt and black pepper to taste

Oil as needed

1 Yellow onion, diced

1 rib celery, diced

1 medium carrot, diced

3 tablespoons tomato paste

2 cups white wine

3 quarts lamb stock

1 sachet (bay leaf, black peppercorn, thyme)

Bolognese:

2 ribs celery, small dice

1 small carrot, small dice

1/2 yellow onion, small dice

1 tablespoon garlic, minced

1/4 cup white wine

2 cups lamb braising liquid

1 sachet (bay leaf, black peppercorn, thyme)

6 cups canned San Marzano tomatoes with juice

1/2 cup heavy cream

2 tablespoons extra-virgin olive oil

Gremolata:

2 teaspoons minced fresh parsley

2 teaspoons minced fresh mint

2 teaspoons minced lemon zest

1 teaspoon minced garlic

salt and pepper to taste

DIRECTIONS

METHOD:

For the Gnudi:  In a mixing bowl, mix ricotta, lemon zest and salt; transfer to cheesecloth and tie with butcher’s twine. Hang in a refrigerator with a vessel below to catch released whey for 24 hours. Remove ricotta from the cheesecloth; transfer to a pastry bag. 

On a sanitized surface, spread 1/3 of the flour in an even layer. In another container lay remaining flour in an even layer. Pipe ricotta in long tubes onto the flour on the surface; cut tubes into about 1/2-inch pieces resembling gnocchi.  

Transfer the cut gnudi to the container with flour no more than one layer thick; do not overlap. Bury the gnudi completely using the flour on the surface. Wrap; refrigerate for 36 hours. Remove gnudi from the flour; allow to air dry in the refrigerator for 2 to 4 hours on a sheet tray.

For the braised lamb shank: Preheat oven to 300°F. Generously season lamb with salt and pepper. In a heavy bottom sauté pan over medium high heat, add oil; sear lamb shanks well so all sides are golden brown. Remove from pan; place in covered oven-safe braising pan. Drain excess oil from sauté pan. Add onion, celery and carrot; sweat completely. Add tomato paste; caramelize, stirring often. Deglaze with wine; add to braising pan with lamb. Add stock and sachet to braising pan; bring to a simmer. Cover and transfer to oven to braise until lamb is tender and pulls away from bone, 3 to 4 hours, Allow lamb to cool. Remove from braising liquid; remove meat from bone. Strain stock, reserving for Bolognese.

For the Bolognese: In a heavy-bottom stock pot over medium heat, sweat celery, carrot, onion and garlic; deglaze with wine. Reduce wine; add braising liquid, sachet and tomatoes. Cook sauce for about 1-1/2 hours. Remove sachet; transfer sauce to a blender.  Gently pulse sauce; transfer back to the sauce pot. Finish with cream and oil.

For the gremolata: In a mixing bowl, combine parsley, mint, lemon zest and garlic; season with salt and pepper. 

To serve:  In a sauté pan, add Bolognese and lamb; heat to a simmer.  Bring a stockpot of water to a boil; cook gnudi until they float.  Remove gnudi from water and add to Bolognese. Plate the lamb and gnudis; finish with small sprinkle of Gremolata.

Recipe and image provided by the American Lamb Board

Braised Lamb Shanks with Artichokes and Fava Beans

Recipe provided by | Chef Pano Karatassos

Servings: 12

INGREDIENTS

12 American Lamb shanks

Salt and pepper to taste

3 tablespoons olive oil

1/3 cup butter, melted

2 fresh thyme leaves

2 thyme bundles

6 cups chicken stock

21 cloves garlic, sliced

6 Medium onions, sliced

3/4 cup fresh lemon juice

3 roma tomatoes, blanched in hot water 1 minute, peeled, center and seeds removed; cut into 1/2-inch pieces

16 fava bean pods, cooked, cooled, shelled and thinly sliced

fresh dill sprigs

Braised Artichokes:

3-1/2 cups white wine

3-1/2 cups chicken broth

1 cup extra virgin olive oil

4 leeks thinly sliced, white part only

3 carrots, thinly sliced

2 medium onions, thinly sliced

6 cloves garlic, crushed

6 large artichokes, trimmed and rubbed with fresh lemon wedges

Bunches thyme sprigs

DIRECTIONS

METHOD:

Season lamb shanks with salt and pepper.  In large skillet, heat oil over medium-high heat.  Brown each shank on all sides. Combine butter and thyme leaves, baste shanks.  Remove shanks from pan. Add broth, garlic and onions. Simmer for 6 minutes. Stir, deglazing pan.  Arrange lamb shanks in large roasting pans. Pour in broth mixture. Add thyme sprigs. Cover with foil.  Braise in 325°F oven for 3-1/2 to 4 hours.

 For Braised Artichokes:  Combine wine, chicken stock and oil.  In pot with lid (large enough to hold artichokes in single layer) combine leeks, carrots, onion, and 1 cup stock mixture.  Bring to a boil, reduce heat and cook on low heat for 10 minutes. Add garlic, and artichokes stem-side up, cover and cook 5 additional minutes.  Pour in remaining broth, cover and cook over low heat 35 to 40 minutes until artichoke bottoms can be easily pierced with fork. Place artichokes and broth into a shallow container along with thyme.  Allow to cool. Remove artichokes from broth, reserving broth. Cut into wedges, removing inside fuzzy section.

Remove shanks, cover and keep warm.  Strain liquid and skim off fat. In pan, combine broth from shanks and artichokes, add lemon juice.  Cook and reduce. Warm artichoke wedges in broth just before serving.

To serve:  Place each shank in large shallow bowl with broth, onions and artichoke wedges.  Sprinkle with tomato pieces, fava beans and dill.

Recipe and image provided by the American Lamb Board

Braised Curried American Lamb Shank with Yucca

Servings: 12

INGREDIENTS

12 American Lamb shanks, whole

Sea salt to taste

3 tablespoons  peanut oil

3 yellow onions, peeled, minced

6 tablespoons fresh ginger, peeled, finely minced

1 head fresh garlic, peeled, minced

3 Jalapeños, seeded, finely minced

3 tablespoons coriander, ground

1 tablespoon curry powder

1 teaspoon cinnamon, ground

1-1/2 quarts water or lamb stock

3 cups yogurt, plain

2 pounds yucca, peeled, diced into 1/2-inch cubes

2 pounds sweet potatoes, Red Garnett or regular orange

Garnish:

Fresh mint, cut into narrow strips

DIRECTIONS

METHOD:

Season the lamb with sea salt.  In a heavy-bottomed braising pan, heat the oil.  Brown lamb shanks deeply on all sides, turning occasionally.  Work in batches to avoid over-crowding the pan. Once the lamb is caramelized on all sides, set aside. 

Blend the onions, ginger, garlic and jalapeños until a smooth consistency is reached.  In a separate container, mix the coriander, curry powder and cinnamon. Set aside.

Using the same pan over medium heat, add the onion-garlic paste; allow to cook just until golden, 1 to 2 minutes.  Stir in spice mixture; simmer for an additional 20 seconds. Add the water or lamb stock. Increase heat to medium-high, bringing mixture to a boil; reduce to a simmer.  Temper the yogurt into the braising liquid by gradually whisking it in until combined with the sauce.

Return lamb shanks to the pan; cover and simmer very gently until the lamb is fork-tender, about 2 hours.  Check and stir frequently so as not to burn the pan. Add the yucca and sweet potatoes during the last 15 minutes and cook until tender.

Taste and adjust the seasonings with salt.  Garnish with fresh mint.

Recipe and image provided by the American Lamb Board