Description

Lamb Shanks slow cooked for two and a half hours in a delicious red wine tomato liquid then served with Chef Jerry's Saffron Risotto and Sauteed Broccoli Rabe.

Ingredients

• 2  Each Lamb Shanks, domestic
1
•  As Needed Salt & Pepper
2
• 1  Cup(s) All Purpose Flour
3
• 4  Table Spoon(s) Canola Oil
4
•  As Needed Braising Liquid
5

Directions

1. Season lamb shanks evenly with salt and pepper on all sides.
2. Lightly coat shanks in flour, shaking off any excess flour.
3. Using 2 saute pan, add 2 tablespoons of oil to each and heat.
4. Once hot, add 1 shank to each pan and sear until lightly golden on all sides.
5. Transfer lamb shanks into a roasting pan.
6. Pour braising liquid over shanks.
7. Cover baking pan with aluminum foil.
8. roast in a 225 degree oven for 2 1/2 hours.
9. Once lamb is done in the oven, remove lamb shanks from pan.
10. Using a fine mesh sieve, strain braising liquid and reserve liquid.
11. Transfer liquid to a sauce pot, bring up to a simmer.
12. Reduce by half, skim the fat from the top.
13. Taste and Season if necessary.
14. Plate up lamb and use the reduced liquid as the sauce, serve with broccoli rabe and saffron risotto.