Tales from the Kitchen: Braised Lamb Shanks

I’d like to share the recipe of one of my most popular dishes when I had my restaurant, Le Bistro Parisien, here in Almaden. Even my son, Kyle, recently asked me to send him this recipe - after all of these years! I hope you will enjoy it also.

Ingredients (for 4 people)

• 4 lamb shanks (I prefer to get these from Lunardi's), around 13 ounces each

• 1 tsp of Kosher salt

• black pepper to taste

• 2 ounces of butter

• 1 yellow onion, finely diced

• 3 garlic cloves, minced

• 1 cup of carrots, finely diced

• 1 cup of celery, finely diced

• 3 cups red wine

• 28 ounces crushed tomatoes

• 2 cups chicken stock

• 5 sprigs of thyme

• 1 sprig of rosemary

• 1 dried Bay leaf

• 1 soup spoon of flour

Preparation:

1) Pre-heat the oven to 200 degrees.

2) Season the lamb shanks with salt and pepper.

3) Heat a braise pan (a deep pan) with the 2 ounces of butter. Sear the lamb shank in the pan on the stovetop until brown all
over.

4) Add the onion and garlic until caramelized. Add the flour, and let it cook for a minute.

5) Then add the red wine, chicken stock, crushed tomatoes, thyme, rosemary and Bay leaf and Stir to combine.

6) Put the pan in the oven, cover and let simmer for 2 hours.

7) Remove the lid and return pan to oven for another 30 minutes. Check to ensure lamb meat is ultra tender. If not, cover and continue cooking until meat is tender, but still holding to the bone.

8) Serve with mashed potatoes, couscous or rice.

Bon Appetit,
Alain Guichard