Chianti Braised Lamb Shanks
Lamb Shanks Braised in Chianti
| 1 case | Lamb shanks |
| 4lbs. | Mirepoix Pureed |
| 3oz | Minced Garlic |
| 5oz | Tomato Paste |
| 2 cups | A.P. Flour |
| 2 | Bay Leaves |
| 5 | Sprigs of thyme leaves |
| 32oz | Chianti wine |
| 64oz | Veal stock or ( Make beef stock 100 oz of water + 1/2 cup beef base) |
| ½ cup | Olive oil |
| 4oz | Salt & Pepper Mixture |
Cooking Method: Braising
Season Lamb Shanks with salt & pepper mixture and dreg in A.P flour and set aside on a large sheet pan.
In a large Rondeau add olive oil and place on burner top on medium high heat. Start to caramelize short ribs at a time as soon as you have completed this step set the short ribs on a clean sheet pan, turn your burner down on low heat and add your Mirepoix and begin to caramelize it should be I nice golden brown.
Once this step is completed. Add 1 cup of A.P. flour and cook for about five minutes and add your lamb shanks back to the Rondeau add your veal stock or beef base mixture and your Chianti Wine and the remaining ingredients to the pot.
Bring to a simmer and cover with Aluminum Foil and place in a 325 degree oven on low for 2- 2 1/2 hours.
Take the lamb Shanks out the oven and again place the short ribs on a large sheet pan.
Take the braising liquid and place on the stove top on low heat; be careful not to burn yourself.
Reduce braising liquid until it coats the back of a spoon, and season with salt and pepper and skim off excess fat.
Strain sauce and poor into a medium size store rage container and place in an ice bath as soon as the sauce has cooled down date and label it, and place on speed rack.
Place the lamb Shanks in the reach in box to cool down as soon as the Lamb Shanks has cooled down wrap in plastic wrap and day dot each one and place in a 200# or 2 inch hotel pan and place on speed rack.
