Pacific Grill's Lamb Shank
By: Jacob Rose
Published: Friday, October 28, 2011 - 2:13pm

Ingredients




4 lamb shanks
Salt and freshly ground pepper
3 tablespoons olive oil
1 large onion, coarsely chopped
4 cloves garlic smashed and chopped
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
6 sprigs of fresh thyme chopped
3 sprigs of rosemary chopped
2 bay leaves
2 cups dry red wine
3 cups homemade chicken stock
3 cups beef stock (or all chicken)
Pumpkin Risotto
Toasted pepitas (pine nuts)

Preparation

1 • Preheat oven to 350o. 2 • Season shanks on both sides with salt and pepper, to taste. Heat oil in a large rondeau until almost smoking. Add shanks and sear on both sides until golden brown. Remove shanks to a plate. 3 • Add onion, garlic, carrots, celery, bay leaves and thyme to the pan, season with salt and pepper and cook until the vegetables are golden brown. Return the lamb to the pan, add the wine, and cook until completely reduced. Add stock to cover and bring to a boil. Cover and place in the oven. 4 • Cook for approximately 3- 31/2 hours or until the meat is falling-off-the-bone tender. 5 • Strain sauce through a fine strainer into a medium saucepan and reduce by half. Taste and then season with salt and pepper, if needed.