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Prepare the Mediterranean Demi-Glace

Braise the Lamb

  • Black pepper, freshly cracked 5 g
  • Salt, Kosher 55 g
  • Lamb shank, 900 g. each 10 each
  • Olive oil, as needed
  • Shallots, minced 120 g
  • Garlic, minced 60 g
  • Tomato paste 280 g
  • Mediterranean Demi-Glace, prepared 3 L

Finish the Dish

  • Pearl onions, peeled 450 g
  • Tomato, pear, sliced in half 450 g
  • Oregano, fresh, chopped 9 g
  • Olives, Kalamata, pitted and halved 720 g
  1. Prepare the Mediterranean Demi-Glace

    • Sauté the shallots and garlic in butter until aromatic. Add oregano, and peppercorns.
    • Deglaze with red wine and reduce by half. Add to prepared Knorr® Brown Sauces Demi Glace and set aside.
  2. Braise the Lamb

    • Season lamb with salt and pepper. Heat the olive oil in a heavy pan and sear the lamb on all sides. Remove the lamb from the pan and set aside.
    • Add the shallots and garlic to the pan. Cook until aromatic, then add the tomato paste and continue cooking until beginning to caramelize.
    • De-glaze with red wine and add prepared Mediterranean Demi-Glace.
    • Return the lamb to the pan and braise in a 150 C oven (covered) and cook until the meat is tender (1 ½ - 2 hours).
    • Remove the lamb carefully and degrease the sauce.
  3. Finish the Dish

    • Add the pearl onions, tomatoes, and oregano to the sauce.
    • Simmer until the onions are tender and add the olives.
    • Ladle the sauce over the lamb shank and serve immediately.

    Note: Suggested sides include couscous or creamy polenta.