LEMON BRAISED LAMB SHANKS
LEMON BRAISED LAMB SHANKS
INGREDIENTS
American Lamb hind shanks
4 PDS.
Olive Oil
4 PDS.
American Lamb hind shanks
4 PDS.
Sliced Onions
3 CUPS.
Garlic Cloves
1/3 CUPS.
Fresh Lemon Thyme Leaves
3 TBSP.
Toasted, Crushed Cumin Seeds
1 TBSP.
Riesling Wine
1-1/4 CUPS.
Lamb or Veal Stock
3 CUPS.
Juice and Zest
1
Ground Black Pepper
1 TS.
Lemon-Spinach Fettuccini
1 TS.
Chopped Fresh Chives
1/4 CUPS.
Lemon-Spinach Fettuccini
Quart Cooked Fettuccini
8 Ounces.
Raw Baby Spinach or Arugula
1 TBSP.
Lemon Olive Oil or Plain Olive Oil
1/2 TBSP.
Fresh Lemon Zest
1 TBSP.
Cracked Black Pepper
1 TS.
METHODOLOGY(Lemon-braised Lamb Shanks)
1. In a large, heavy, deep lidded pot, heat oil over medium-high heat; add shanks in batches and brown on all sides.
2. Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes.
3. Mix in thyme and cumin; continue cooking 2 minutes.
4. Add wine and bring to a boil; reduce mixture by half. Stir in stock, lemon juice and pepper; bring to a boil.
5. Return browned shanks to pot in an even layer; cover and simmer over very low heat 3 hours or until very tender.
6. Remove shanks from braising liquid; place in covered dish in an even layer and refrigerate.
7. Chill pot with braising liquid. Remove layer of fat from top of cooking liquid and discard.
8. Return pot with braising liquid to stove top and bring to a boil; reduce mixture by half.
9. Adjust seasonings. Stir in lemon zest; keep warm.
10. Heat lamb shanks covered in a low oven when ready to serve.
METHODOLOGY(Lemon-Spinach Fettuccini)
1.In a bowl, toss together hot fettuccini, spinach, oil, lemon zest and pepper until mixed.
2. Cover; keep warm.Lemon-braised Lamb Shanks
3. Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes.
4.In bottom of large soup plate, mound 1 cup of Lemon-Spinach Fettuccini and top with 1 hot lamb shank.
5.Ladle 1/2 cup braising liquid over top and sprinkle top with 1 tablespoon chives.
Plume D’ Agneau® has become known as
American raised lambs
among chefs, retailers and trusted customers
nationwide.
INGREDIENTS
American Lamb hind shanks
4 PDS.
Olive Oil
4 PDS.
American Lamb hind shanks
4 PDS.
Sliced Onions
3 CUPS.
Garlic Cloves
1/3 CUPS.
Fresh Lemon Thyme Leaves
3 TBSP.
Toasted, Crushed Cumin Seeds
1 TBSP.
Riesling Wine
1-1/4 CUPS.
Lamb or Veal Stock
3 CUPS.
Juice and Zest
1
Ground Black Pepper
1 TS.
Lemon-Spinach Fettuccini
1 TS.
Chopped Fresh Chives
1/4 CUPS.
Lemon-Spinach Fettuccini
Quart Cooked Fettuccini
8 Ounces.
Raw Baby Spinach or Arugula
1 TBSP.
Lemon Olive Oil or Plain Olive Oil
1/2 TBSP.
Fresh Lemon Zest
1 TBSP.
Cracked Black Pepper
1 TS.
METHODOLOGY
(Lemon-braised Lamb Shanks)
1. In a large, heavy, deep lidded pot, heat oil over medium-high heat; add shanks in batches and brown on all sides.
2. Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes.
3. Mix in thyme and cumin; continue cooking 2 minutes.
4. Add wine and bring to a boil; reduce mixture by half. Stir in stock, lemon juice and pepper; bring to a boil.
5. Return browned shanks to pot in an even layer; cover and simmer over very low heat 3 hours or until very tender.
6. Remove shanks from braising liquid; place in covered dish in an even layer and refrigerate.
7. Chill pot with braising liquid. Remove layer of fat from top of cooking liquid and discard.
8. Return pot with braising liquid to stove top and bring to a boil; reduce mixture by half.
9. Adjust seasonings. Stir in lemon zest; keep warm.
10. Heat lamb shanks covered in a low oven when ready to serve.
METHODOLOGY
(Lemon-Spinach Fettuccini)
1.In a bowl, toss together hot fettuccini, spinach, oil, lemon zest and pepper until mixed.
2. Cover; keep warm.Lemon-braised Lamb Shanks
3. Remove shanks; hold. Add onions and garlic to pan; continue to cook, stirring often, until slightly caramelized, about 6 minutes.
4.In bottom of large soup plate, mound 1 cup of Lemon-Spinach Fettuccini and top with 1 hot lamb shank.
5.Ladle 1/2 cup braising liquid over top and sprinkle top with 1 tablespoon chives.