Prepare the Dish

  • Lamb shanks, 10 total 10 lbs.
  • Black Pepper, freshly cracked 2.5 t
  • Salt, Kosher 3 T.
  • Onions, shallots, minced 3 T.
  • Garlic, minced 3 T.
  • Red Wine 1 cup
  • Tomato paste 1.25 cup
  • Onions, pearl, peeled 50 each
  • Tomato, pear, sliced in half 50 each
  • Mediterranean Demi-Glace, prepared 3 qt
  • Oregano, fresh, minced 3 T.
  • Olives, Kalamata, pitted and halved 50 each

Prepare the Mediterranean Demi-Glace

  • Butter 2 t
  • Onions, shallots, diced 0.33 cup
  • Garlic, minced 2 t
  • Oregano, fresh, chopped 2 t
  • Peppercorns, black, slightly crushed 1 pinch
  1. Prepare the Dish

    • Season lamb with salt and pepper. Heat the olive oil in a heavy pan and sear the lamb on all sides.
    • Remove and add the shallots and garlic. Cook until aromatic and the tomato paste. Cook out tomato paste.
    • De-glaze with red wine and add Mediterranean Demi-Glace (sub recipe below).
    • Re-add the lamb and braise in a 300 degree oven (covered) and cook until the meat is tender (1 ½ - 2 hours)
    • Remove the lamb carefully and degrease the sauce.
    • Add the pearl onions, tomatoes, and oregano.
    • Simmer until the onions are tender and add the olives.
    • Ladle the sauce over the lamb shank and serve immediately.
    • Suggested sides include couscous or creamy polenta.
  2. Prepare the Mediterranean Demi-Glace

    • Saute 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 finish with butter.

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