Braised Lamb

Qty Measure Ingredient
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12 lamb hind shanks
1 Tbl. olive oil
4 Tbl. vegetable seasoning
5 Clove garlic, sliced
2 Large onions, diced
4 Large carrots, diced
6 Medium Celery, diced
3 Bayleaf
2 Whole thyme sprigs
2 Whole rosemary sprigs
8 Ounce red wine
8 Ounce tomato fresh
1/2 Cup tomato paste
1 Gallon lamb stock
3 Tbl. worcershire sauce
1 Tbl. black pepper
36 Large shitake caps
24 Ounce cannellini beans, cooked
3 Tbl. garlic herb seasoning.

Instructions: 1. Trim all fat from the lamb Shank
2. Place olive oil into a large heated braising pan. Season shanks with vegetable seasoning. Sear in the large pot until brown. Remove shanks.
3. Quickle saute garlic, onions, carrots, celery, bay leaf, thyme and rosemary in same pot. Degalze with red wine, fresh tomatoes, tomato paste and reduce.
4. return shanks to pot with defatted lamb stock, worcesterchire sauce and black pepper. Bring to a boil, reduce heat and simmer gently for 90 minutes. Remove shanks. Strain and put sauce through a food mill Reduce to proper consistency an d skim. Pour over shanks.
5. For each order, cook 3 shitake caps with two oz cannelini beans in 3 oz of lamb stock and 1/2 tsp of herb garlic seasoning. Cook lightly to reduce. heat each shank in sauce slowly.
6. Place 1 piece of shank on plate with a variety of vegetable choices and sauce. Top with shitakes and beans. the dish can be served with a variety of beans and grains.



Serves: 12


Calories: 1022.6
Cholesterol: 303.91 mg
Fat: 54.205 g
Saturated Fat: 22.446 g
Calories From Fat: 90.6
Protein: 95.42 g
Carbohydrates: 31.648 g
Sodium: 395.09 mg
Fiber: 7.79 g
Trans Fat: 0 g
Sugars: 6.425 g