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Braised Lamb Shanks in Merlot Sauce
Ingredients
| * | 4 lamb shanks |
| * | 2 tablespoons flour |
| * | 4 tablespoons olive oil |
| * | 3 tablespoons butter, divided |
| * | 2 tablespoons chopped shallots |
| * | 1 tablespoon garlic, chopped |
| * | 1 cup Merlot |
| * | 3 cups veal stock |
| * | 2 cups julienne carrots, celery and onions |
| * | 16 ounces cooked fettuccini |
| * | Salt and pepper to taste |
Instructions
| 1 | Coat lamb shanks in flour. In a large pan over a medium flame, braise lamb shanks in oil until light brown on each side, approximately 3 minutes on each side. Remove lamb shanks. |
| 2 | In the same pan, add 1 tablespoon butter, shallots and garlic and saute. Add Merlot and reduce to half. Add veal stock. |
| 3 | In a separate pan, saute julienne vegetables in remaining 2 tablespoons of butter; do not cook entirely. |
| 4 | Preheat oven to 350F degrees. In a baking pan, lay out lamb shanks with Merlot sauce. Cover with sauteed vegetables. Cover with foil and bake for one hour. |
| 5 | Serve over fettuccini. Season with salt and pepper to taste. |
Source
Executive Chef Pedro Benitez, Frankie & Johnnie's Steakhouse, New York, NY