Mediterranean Braised Lamb Shank
Ingredients
  • 0.50cup Shallotsdiced
  • 2tsp garlicminced
  • 2Tbsp butter
  • 1Tbsp Oreganofresh, chopped
  • 1Tbsp Peppercornsblack, slightly crushed
  • 1cup Red wine
  • 1.75pound Knorr® Sauce Mix Demi Glace4 count 3 qts, prepared
Braise the Lamb
  • 2.50tsp Black pepperfreshly cracked
  • 3Tbsp saltkosher
  • 10each Lamb Shank2 lbs. each
  • olive oilas needed
  • 1cup Shallotsminced
  • 0.25cup garlicminced
  • 1.25cups Tomato paste
  • 3qts Mediterranean Demi-Glaceprepared
Finish the Dish
  • 1lb Pearl onionspeeled
  • 1lb Tomatopear, sliced in half
  • 3Tbsp Oreganofresh, chopped
  • 4cups Kalamata olives – halved
Instructions
Prepare the Mediterranean Demi-Glace
  1. Sauté the shallots and garlic in butter until aromatic. Add oregano and peppercorns.
  2. Deglaze with red wine and reduce by half. Add to hot demi-glace and set aside.
Braise the Lamb
  1. 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.
  2. Add the shallots and garlic to the pan. Cook until aromatic, then add the tomato paste and continue cooking until beginning to caramelize.
  3. De-glaze with red wine and add prepared Mediterranean Demi-Glace.
  4. Return the lamb to the pan and braise in a 300F oven (covered) and cook until the meat is tender (1 ½ – 2 hours).
  5. Remove the lamb carefully and degrease the sauce.
Finish the Dish
  1. Add the pearl onions, tomatoes, and oregano to the sauce.
  2. Simmer until the onions are tender and add the olives.
  3. Ladle the sauce over the lamb shank and serve immediately.