Mediterranean Braised Lamb Shank
Ingredients
0.50
cup
Shallots
diced
2
tsp
garlic
minced
2
Tbsp
butter
1
Tbsp
Oregano
fresh, chopped
1
Tbsp
Peppercorns
black, slightly crushed
1
cup
Red wine
1.75
pound
Knorr® Sauce Mix Demi Glace
4 count 3 qts, prepared
Braise the Lamb
2.50
tsp
Black pepper
freshly cracked
3
Tbsp
salt
kosher
10
each
Lamb Shank
2 lbs. each
olive oil
as needed
1
cup
Shallots
minced
0.25
cup
garlic
minced
1.25
cups
Tomato paste
3
qts
Mediterranean Demi-Glace
prepared
Finish the Dish
1
lb
Pearl onions
peeled
1
lb
Tomato
pear, sliced in half
3
Tbsp
Oregano
fresh, chopped
4
cups
Kalamata olives – halved
Instructions
Prepare the Mediterranean Demi-Glace
Sauté the shallots and garlic in butter until aromatic. Add oregano and peppercorns.
Deglaze with red wine and reduce by half. Add to hot demi-glace and set aside.
Braise the Lamb
Season lamb with salt and pepper. Heat the olive oil in a heavy pan and sear the lamb on all sides. Remove the lamb from the pan and set aside.
Add the shallots and garlic to the pan. Cook until aromatic, then add the tomato paste and continue cooking until beginning to caramelize.
De-glaze with red wine and add prepared Mediterranean Demi-Glace.
Return the lamb to the pan and braise in a 300F oven (covered) and cook until the meat is tender (1 ½ – 2 hours).
Remove the lamb carefully and degrease the sauce.
Finish the Dish
Add the pearl onions, tomatoes, and oregano to the sauce.
Simmer until the onions are tender and add the olives.
Ladle the sauce over the lamb shank and serve immediately.