Braised Lamb Shank
Pepper Jelly, Thai Back Rice Pilaf, Braised Bok Choy, Fresh Black Berries
A Word From Chef Brian
Braised Lamb Shank is the epitome of comfort food, especially when the weather turns cooler. The process of slow-braising allows the meat to become tender and absorb the richness of the herbs and wine, yielding flavors that are deep and satisfying. The beauty of braising is that it's a forgiving method; you can step away and focus on your guests, knowing that the flavors are only improving with time. This is a dish that rewards patience, both in preparation and dining. The longer you can let it cook, the more the flavors meld together into a heavenly experience.
Wine Note From Chef Brian
Slow braised lamb shank is a favorite of mine in late spring. The clean bite of horseradish in this puree creates a contrast against the sweet and spicy reduction of the braising liquid. Our newly released 2018 Alloy Estate Blend is exploding with youthful acidity, tannins and bold Estate fruit. This amazing wine opens the door for a big rich dish like this with lots of meaty flavors that lead the way to a perfect pairing.
Ingredients - Serves 4
1 cup chopped celery root
1/3 cup chopped fresh horseradish
1 ½ cups of whole milk
Salt and Pepper
4 lamb hind shanks
1 ½ tablespoons olive oil
1 onion chopped
1 carrot chopped
1 celery stalk chopped
2 tablespoons long cut fresh chives
1 cup Element 79 - 2019 Alloy Estate Red Blend
5 cans beef stock
1 cup roasted whole garlic cloves*
Method
Preheat oven to 250 degrees. Season shanks with salt and pepper. Add oil to a large pan with lid and on med. heat brown shanks for 10 minutes or until browned on all sides. Remove the shanks then add all the chopped onions, carrots celery and continue to brown for another 5 minutes. Then deglaze pan with the Alloy and add the can stock and the lamb shanks. Cover tightly and braise in the oven for 5 to 6 hours or until the meat is very tender. Remove shanks from the pan and hold in a warm place. Then strain the braising liquid into a sauce pan and reduce to 1 cup.
Assembly
Spoon the celery root puree into the middle of your warmed plates. Arrange the lamb shanks evenly on top of the puree between your four warmed plates. Pour the remaining braising liquid evenly between the four plates and garnish with your roasted garlic and chives.
*Roasted garlic cloves can be purchased in most stores where the fresh garlic is sold.