BRAISED LAMB SHANK
Recipe - Serves 4
INGREDIENTS
4
4
1
red beets (11b)
golden beets (11b)
bag of pearl onions
Olive oil
Salt & pepper
Lamb shanks
Salt and pepper as needed
Vegetable oil as needed
1/2
cup large diced onions
cup large diced carrots
1/4
cup garlic, halved and roasted
1 Tbsp tomato puree
1
bottle of port
1
qt of lamb stock, or veal stock
1
sprig of rosemary
3 sprigs of thyme
1/4
DIRECTIONS
Preheat the oven to 350 degrees
1. Put the beets in a small roasting pan, cover with
aluminum foil and bake for 1 hour or until tender.
Peel the beets, then dice them 1/4 inch thick.
2. Place pearl onion separately in a different pan
in a 350-degree oven. Roast pearl onions for ap-
proximately 25 minutes. Peel the onions.
3. Toss the beets and pearl onions in olive oil than
season with salt and pepper.
Preheat oven to 325 degrees
1. Heat oil in a large enameled cast-iron casserole
until the oil starts to shimmer. Place shanks in oil
to achieve a nice sear on all sides of the shanks.
Remove the shanks to a pan and reserve.
2. Add the net 3 ingredients and cook until the
vegetables are golden brown (About 5 minutes),
net add the garlic and tomato paste and continue
to cook for another minute or two.
3. Add the port to the pan to release flavors from
the pan. Reduce the wine by half. Next add the
desired stock and bring to a simmer. Place the
shanks back into the pan along with any juices left
from the shanks.
4. Bring to a small simmer add the herbs and
cover. Place in the preheated oven and cook for 2
hours or until tender.
5. Transfer the Lamb Shanks to dish for holding.
6. To finish sauce continue to simmer cooking
liquid until it can coat the back of a spoon. Strain
the sauce through a chinois (fine strainer). Adjust
sauce with salt and pepper.
380 S. Main Street
Plymouth
734.416.9340
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Monday- Saturday
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FRICASSEA DI AGNELLO COM CARCIOTI
(FRICASSEE OF LAMB WITH ARTICHOKES)
Serves 4 people
INGREDIENTS
2 lbs of Lamb
2 garlic cloves
3 tablespoons of olive oil
1 small bunch of parsley; chopped
1 cup of chicken stock
7 artichokes
1 egg yolk
1
lemon
Salt
PREPARATION INSTRUCTIONS:
Cut the lamb into pieces. In a pan, sauté the garlic and oil. Remove the garlic.
Add the chopped parsley, then add the lamb pieces and brown. Reduce the
heat and pour the chicken stock into the pan. Salt and cook for approximately
10 minutes.
Meanwhile, prepare the artichoke. Remove the tough outer leaves; cut off the
spiky tips and then quarter the artichoke.
Remove the artichoke chokes and put the artichoke quarters in acidulated
water with lemon juice so that they will not discolor.
Put the artichoke in the pan in which the Iamb was browned. Add some broth
and salt and simmer for 10 minutes.
Add the piece of lamb and continue to cook for an additional 20 minutes.
When the meat is done, add the egg yolk and blend with the juice of one lemon.
Stir with wooden spoon and serve.
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Il Posto
II Posto Ristorante
29110 Franklin Rd
Southfield, Ml 48034
248-827-8070
www.il-posto. net
Aislormile
IN platinum •
SEPTEMBER 2008 •
B 1 1