Mediterranean Braised Lamb Shank

Name: Mediterranean Braised Lamb Shank
Yield: 10
Ingredients: 35.0g Onions, shallots, diced; 6.0g Garlic, minced; 30.0ml Butter; 3.0g Oregano, fresh, chopped; 7.0g Peppercorns, black, slightly crushed; 250.0ml Red wine; 3.0liter, prepared Knorr® Professional Demi Glace 813g 6 pack; 5.0g Black pepper, freshly cracked; 55.0g Salt, kosher; 10.0each Lamb shank, 900 g. each; 0.0 Olive oil, as needed; 120.0g Shallots, minced; 60.0g Garlic, minced; 280.0g Tomato paste; 3.0L Mediterranean Demi-Glace, prepared; 450.0g Pearl onions, peeled; 450.0g Tomato, pear, sliced in half; 9.0g Oregano, fresh, chopped; 720.0g Olives, Kalamata, pitted and halved

Seasoned lamb is braised with shallots, garlic and red wine, then cooked with onions, peppercorns and Mediterranean seasoning.

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Prepare the Mediterranean Demi-Glace

Onions, shallots, diced 35 g
Garlic, minced 6 g
Butter 30 ml
Oregano, fresh, chopped 3 g
Peppercorns, black, slightly crushed 7 g
Red wine 250 ml
Knorr® Professional Demi Glace 813g 6 pack 3 liter, prepared
Knorr® Professional Demi Glace 813g 6 pack
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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

Seafood

Main Course

Lamb

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Summer

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Winter

Gluten free

Seasoned lamb is braised with shallots, garlic and red wine, then cooked with onions, peppercorns and Mediterranean seasoning.

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Preparation

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.
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.
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.