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OR Mushroom Stories, Edible Portland
Basket Flat Ranch
Potato Commission




Braised Lamb Shanks with Caramelized Shallots and Pears

8 Oregon lamb shanks, 16-20 oz each
1/4 cup extra virgin olive oil
2 medium onions, roughly chopped
1/8 cup garlic, chopped
1/4 cup fresh ginger, chopped
Chicken stock to cover
1 Tbsp saffron
1 Tbsp cinnamon
1 Tbsp dry ginger
1 Tbsp black pepper
1 tsp cayenne pepper
8 bay leaves
2 cinnamon sticks
1 cup whole hazelnuts
1 cup dried cranberries
4 Tbsp unsalted butter
2 Tbsp olive oil
16 whole shallots
4 Bosc pears, sliced into eighths
1/2 cup sugar

Liberally season lamb shanks with salt and pepper. Brown lamb shanks in hot oil until golden on all sides. Remove meat and add onions, garlic, and ginger to pan for 5 minutes. Place shanks in deep casserole or roasting pan, making sure to leave room at the top for stock.

Cover lamb shanks with the chicken stock and all of the seasonings. Cover tightly and braise in a 350-degree oven for 3.5 hours or until lamb pulls easily away from the bone. In the last half hour add hazelnuts and dried cranberries.

In a sauté pan, place 4 tablespoons of butter and 2 tablespoons of oil. Over medium heat, gently sauté the whole shallots and pear slices until golden brown. Add the sugar, which will help this process. Add some chicken stock if the pan gets too thick or dark in color.

Remove lamb shanks from braising liquid. In a separate pan reduce the braising liquid with the pears and shallots. Taste for seasoning and add salt and pepper as needed. While sauce is reducing, place lamb shanks on top of a bed of couscous. Garnish with the shallots and pears. Pour reduced sauce over top. Garnish lamb with a dollop of plain yogurt and a sprinkle of parsley.

From David Machado, Chef/Owner, Lauro Kitchen
3377 SE Division, Portland


Duck Pond Cellars


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