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(Serves 6)
1 cup olive oil
1/2 cup all purpose flour
6 Sonoma or Domestic Lamb Shanks
(12-16 oz each)
2 cups diced yellow onions
1 cup diced celery
4 carrots peeled and diced
4 large parsnips
Method
In a large 2 1/2 gallon stock pot add 1/2 cup of olive oil
Season lamb shanks with kosher salt and black pepper then dredge in flour
Sear lamb medium high heat until very brown. Remove and set aside.
Add the other 1/2 cup of oil to the pot and sauté celery, carrots and onions for 4 minutes on medium heat then add minced garlic and cook for another 30 seconds longer.
Add red wine, water, stock, thyme, bay leaf, peppercorns and simmer
Add lamb shanks which should be covered with liquid. Cover and place in 375 degree oven and braise for 2 1/2 hours until fork tender.
Add shanks, cover and cook in 350 degree oven. Braise for 2 1/2 hrs until fork tender.
Strain liquid through the strainer and allow grease from lamb to come to top and skim off fat
Reduce on medium heat until coats back of spoon. Season with salt and pepper.
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3 TBS chopped garlic
3 bay leaves
1/2 bunch fresh thyme
2 Tablespoons whole black pepper corns
3 cups red wine
2 cups water
2 Qts beef or veal stock
1 1/2 pound baby carrots
For Vegetables
Peel baby carrots and parsnips. Keep carrots whole and cut parsnips in 1/3 inch thick slices on bias
Toss with 1/3 cup olive oil and 1/3 cup water. Season with salt and pepper.
Roast @ 350 degrees for 20-25 minutes.
Mascarpone Polenta
3 cups chicken broth 2/3 cup Polenta 6 oz. mascarpone cheese
1/2 tsp kosher salt 2 tbs butter
Bring chicken broth to simmer with salt
Add polenta and whisk on low heat until it thickens about 10 minutes, constantly stirring. Add butter. Allow to cool for 15 minutes then fold in mascarpone cheese
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Rodney Strong
