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