Balsamic Braised Lamb



4each 12-16 oz Choice lamb shanks
2 C Carrots, diced
2 C Celery, diced
2 C Onion, diced
10 each Garlic Cloves
2 oz Aged Balsamic Vinegar
2 oz Molasses
1 oz Whole thyme
½ oz Rosemary
2 C Red wine
½ C Veal stock

Olive oil
Salt & Pepper
Water for braising


Clean & French the lamb shanks, leaving a majority of the fat to render
Liberally rub with salt & pepper
Lightly dust with flour
In heavy bottomed, oven-safe pan heat oil until slightly smoking
Sear lamb shanks on each side
Reduce heat
Add miripoix and sauté for 2 min
Add vinegar and reduce by half
Add molasses, red wine & veal stock
Coat lamb with sauce and reduce until sauce coats lamb evenly
Cover with water
Add fresh herbs, and whole garlic cloves
Cover pan with heavy foil and braise in a 225 degree oven at least 1 ½ hours
Meat should be very tender but not falling off of the bone.
Strain braising liquid Skim off excess fat and reduce for sauce
Once reduced to desired thickness season with salt & pepper and place cold butter on top

Opt: Serve with grilled vegetables
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