Mediterranean Braised Lamb Shank
Seasoned lamb is braised with shallots, garlic and red wine, then cooked with onions, peppercorns and Mediterranean seasoning.
Ingredients per serving
Prepare the Mediterranean Demi-Glace
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Onions, shallots, diced 35.0 g
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Garlic, minced 6.0 g
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Butter 30.0 ml
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Oregano, fresh, chopped 3.0 g
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Peppercorns, black, slightly crushed 7.0 g
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Red wine 250.0 ml
Braise the Lamb
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Black pepper, freshly cracked 5.0 g
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Salt, kosher 55.0 g
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Lamb shank, 900 g. each 10.0 each
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Olive oil, as needed
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Shallots, minced 120.0 g
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Garlic, minced 60.0 g
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Tomato paste 280.0 g
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Mediterranean Demi-Glace, prepared 3.0 L
Finish the Dish
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Pearl onions, peeled 450.0 g
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Tomato, pear, sliced in half 450.0 g
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Oregano, fresh, chopped 9.0 g
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Olives, Kalamata, pitted and halved 720.0 g
Preparation
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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.
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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.
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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.
