A meal fit for a medieval king

Level Two Day Three was sooo long ago, and the lamb shanks we made feel like a distant memory... but I did promise the recipe and I will deliver... and I will make them again because they are absolutely to DIE for! 

Braised Lamb Shank

Braised Lamb Shank

(Recipe taken from the The International Culinary Center Classic Culinary Arts Level Two text book)

Ingredients

2 lamb shanks, excess fat trimmed and discarded, bone trimmed if necessary 

40 g olive oil

150 g onion, cut into large chunks

150 g carrots, cut into large mirepoix

4 garlic cloves, peeled and crushed

100 g celery, cut in 1-in pieces

2 sprigs of thyme

1 sprig of rosemary 

150 g white wine

150 g red wine

500 g brown stock 

150 g very ripe tomatoes, peeled and chopped 

Salt and Pepper, to taste

Procedure

1. Trim the lamb shanks of excess fat, leaving a thin layer on the shank. Season the shanks with salt and pepper.

2. Heat a saute pan and add the olive oil. Add the lamb shanks. Saute until brown on all sides. Remove and set aside. 

3. Add the onion, carrots, garlic, and celery to the saute pan and cook a few minutes until golden in color. Drain excess fat and add the herbs. 

4. Add the wines and scrape and deglaze the sucs. Add the stock and tomatoes and season lightly and then return the lamb shanks to the liquid.

5. Tightly cover the saute pan and place in a 300-325 degree oven to braise for approximately 2.5 hours.

6. When the shanks are tender, remove the saute pan from the oven, remove the lid, and let the shanks rest for 10 minutes.

7. Carefully degrease the cooking liquid by skimming the fat off the top with a ladle.

8. Remove the shank from the pot and set aside in a warm place, covered.

9. Reduce the cooking liquid until it reaches a sauce-like consistency. Taste and adjust the seasonings as desired. 

Optional: Cut the meat from the bone and place it into the hot sauce (to reheat for service).

Lamb shanks? I asked my mom, who said that she has cooked them before. She cooked them for my father and he was very pleased.  He told her, "This is a meal fit for a medieval king". 

Why is my dad always right?!