Mediterranean Braised Lamb Shank
MEDITERRANEAN DEMI-GLACE
• 1/2 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
• 3 qts Knorr® Sauce Mix Demi Glace, prepared
BRAISE THE LAMB
• 2 1/2 tsp Black pepper, freshly cracked
• 3 Tbsp Kosher salt
• 10 each Lamb shank, 2 lbs each
• Olive oil as needed
• 1 cup Shallots, minced
• 1/4 cup garlic, minced
• 1 1/4 cups Tomato paste
• 3 qts Mediterranean Demi-Glace, prepared
FINISH THE DISH
• 1 lb Pearl onions, peeled
• 1 lb Pear tomato pear, sliced in half
• 3 Tbsp Oregano fresh, chopped
• 4 cups Kalamata olives, halved
Directions
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.
- Deglaze with red wine and add prepared Mediterranean Demi-Glace.
- Return the lamb to the pan and braise in a 300 degree F oven, covered, and cook until the meat is tender, 1 1/2 to 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.
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