Chef Benny Doro

Details

• Prep Time:
  20 min
• Cook Time:
  180 min
• Ready Time:
  3 hour, 20 min

Ingredients

• 4 Lamb shanks
• Bottle dry red wine
• 4 cloves of garlic 2 tablespoons honey optional
• One large carrot
• One celery stalk
• One large onion
• 2 cups Chicken stock
• Fresh thyme bundle
• 2 or 3 rinsed Anchovies

Mustard mash:

• 3 pounds russet Potatoes
• 2 tablespoons Whole grain mustard
• 1/2 cup Cream
• 3 tablespoons unsaltedButter
• Kosher salt to season

Directions

To prepare the lamb shank, I like to French the bottom by cutting the tendon and cleaning about an inch off the bottom. This allows the meat to ball up at the top making it easier to eat and I think look more visually appealing.

Now season the shanks and brown on all side in a hot pan with olive oil. This seals in the juices and creates flavor.

Now in a food processor blend the garlic, carrots, onion and celery until it is a paste.

In a large pot brown the carrots, onion, celery and garlic paste for about 12 min until its getting a littel color. Once the vegetable are a nice deep color add a bottle or dry red wine, your thyme bundle and a few anchovies. Now add 2 cups of good chicken stock and nestle the shank into the braising liquid. Add water if needed to ensure the shanks are covered at all times.

Now braise for at least 3 hours until the meat is falling off the bone keeping the liquid at a slow simmer or put into a 350 degree oven.

Remove the shanks and tent in a 220 degree oven pouring a little of the braising liquid on top to keep moist. Now take that braising liquid and pass it through a sieve removing all the solids just leaving a pure liquid. Return that to the pot and start reducing. At this point add ¼ cup of honey and keep reducing until it tastes rich and luscious.

Prepare your mashed potatoes: Cut the potatoes into quarters (i like skin on) and boil in salted water until fork tender. Drain the water and add the butter, cream and mustard and use a masher break the potatoes up then switch to a wooden spoon and beat until its a nice sooth texture. taste for seasoning and adjust to your taste.

Sautéed greens of your choice. I used spinach sauteed in olive oil, a little garlic, chili and a little salt in a hot pan until it was wilted.

Plate as I’ve done, start with a large quenelle of the mustard mash then nuzzle in one of the shanks and pour that braising liquid all around and add your greens. . This is the perfect way to server lamb shanks. Everyone gets a perfectly prepared plate and all the flavors should work together perfectly.

Enjoy!

Benny

Step by step in photos here >>