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Braised Lamb Shank with Goat Cheese Polenta and Thyme Jus Recipe Video
|Lamb shanks||2 Large|
|Veal stock||2 Liter|
|Carrot||1 Large, dice|
|Onion||1 Medium, quartered|
|Celery stack||2 Tablespoon, chopped|
|Bouquet garni||10 Gram (parsley, thyme, bay leaves)|
|Tomato paste||1 Tablespoon|
|Red wine||1 Cup (16 tbs)|
|Lemon||1 Large, sliced|
|Corn polenta||1 Cup (16 tbs)|
|Chicken stock||8 Tablespoon (1/2 cup)|
|Heavy cream||8 Tablespoon (Leveled) (1/2 cup)|
|Goat cheese||4 Ounce (Vermont goat cheese)|
|Extra virgin olive oil||2 Tablespoon|
|Fresh thyme sprigs||5 Gram|
|Salt||1 Teaspoon (or to taste)|
|Cracked black pepper||1⁄2 Teaspoon (or to taste)|
Calories 3851 Calories from Fat 2038
% Daily Value*
Total Fat 226 g348.4%
Saturated Fat 99.9 g499.7%
Trans Fat 0 g
Cholesterol 987.1 mg329%
Sodium 4175.7 mg174%
Total Carbohydrates 135 g44.9%
Dietary Fiber 9.5 g37.8%
Sugars 13.9 g
Protein 287 g574.9%
Vitamin A 194.1% Vitamin C 82.1%
Calcium 72.7% Iron 139.7%
*Based on a 2000 Calorie diet
1. Season the lamb with salt and pepper and sear the lamb shanks on both sides with grape seed oil until browned.
2. Remove from pan, replace with new oil. Add mirepoix (carrots, onion, celery and bouquet garni), sweat and caramelize vegetables.
3. Add tomato paste and cook for 5 minutes.
4. Deglaze pan with red wine and simmer until reduced by half.
5. Add the shanks and the lemon, cover with veal stock.
6. Cover with aluminum foil, transfer to preheated oven and cook for 2 hours at 330 degrees F.
7. To make the polenta, in a pot, heat the chicken stock with the heavy cream, add the polenta, and whip it for 5 minutes (must be creamy)
8. Add the goat cheese crumbled and salt and pepper to taste.
9. When the lamb shank is cooked, strain the sauce into a pot.
10. Reduce the sauce (Au Jus)by half and mix with olive oil and fresh thyme chopped.
11. On the plate, put the goat cheese polenta, then the lamb shank and the thyme sauce on the top.
12. You can add more goat cheese on the plate and some fresh thyme as a garnish
13. The Wine Pairing: Domaine Fond Croze Cuvee Romanaise: This is a terrific 50-50 blend of grenache and syrah, with rich dark-fruit flavors, earthy tannins, and impressive length.” It’s a medium to full-bodied wine, great with beef and lamb. Or Domaine de Montvac Gigondas: 70% Grenache, 25% Syrah, 5% Mourvedre. Gigondas is a village that’s renowned for its earthy wines, flavors of leather and tobacco with an undertone of ripe fruit. The wine is complex and rich, a great pairing with lamb, mushrooms, eggplant, wild game.