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Lucy's Grill & Bar - Braised Lamb Shanks - Part 2 Recipe Video
|Regular salt||2 Teaspoon|
|Black pepper||2 Teaspoon|
|Olive oil||2 Tablespoon, divided (1 tablespoon for lamb shanks + 2 teaspoon for mirepoix + 1 teaspoon for the vegetable medley)|
|Chicken stock||3 Cup (48 tbs)|
|Rosemary||1 Bunch (100 gm)|
|Celery||1 Cup (16 tbs), dice|
|Carrot||1 Cup (16 tbs), dice|
|Onion||1 Cup (16 tbs), dice|
|Garlic||2 Clove (10 gm)|
|Black peppercorn||1 Teaspoon|
|Grape jus||120 Milliliter|
|Honey mustard||1 Cup (16 tbs)|
|Macadamia nut||3 Tablespoon, coarsely ground|
|Potato||3 Cup (48 tbs)|
|Vegetable||1 Cup (16 tbs) (carrots, zucchini and yellow squash)|
|Demi glace||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3978 Calories from Fat 1552
% Daily Value*
Total Fat 175 g269.9%
Saturated Fat 54.8 g274.1%
Trans Fat 0 g
Cholesterol 477.2 mg
Sodium 7591.8 mg316.3%
Total Carbohydrates 394 g131.3%
Dietary Fiber 59.6 g238.4%
Sugars 106.4 g
Protein 197 g394.2%
Vitamin A 659.2% Vitamin C 378.5%
Calcium 78.6% Iron 189.4%
*Based on a 2000 Calorie diet
1. Pre heat the oven to 350 degrees F.
2. Prepare mashed potatoes according to your favorite recipe.
3. In a saute pan, heat a tablespoon of olive oil and throw in the seasoned lamb shanks.Cook them until they are browned evenly.
4. In another frying pan, saute the celery, onion and carrots along with a clove of chopped garlic, thyme and peppercorns.Drop the grape jus and stir it in.
5. In a roasting pan prepare the braising liquid with the chicken stock, bay leaves, rosemary and garlic.
6. Throw the sauted vegetable medley or the mirepoix in it.
7. Place the lamb shanks in it.
8. Tightly cover with tin foil and place in the pre heated oven. Let it cook for 2 hours.
9. Take it out from the oven and spoon in the honey mustard on the lamb shanks.
10. Mix together the panko and the coarsely ground macadamia nuts and lightly pack it on the honey mustard to form a layer over the lamb shanks.
11. Place it in a 400 degree oven for 5 minutes until the panko and macadamia nut mixture gets toasty and brown.
12. Lightly saute the vegetable medley of squash, zucchini and carrots with salt and pepper in a little olive oil.
11. On a plate, place the mashed potatoes and sauted vegetables. Carefully serve the lamb shanks alongside with a generous drizzle of demi glace all over it. Garnish with a sprig of parsley and serve immediately.