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Braised Lamb Shanks in Merlot Sauce
Makes 4 Servings
*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
1Coat 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.
2In the same pan, add 1 tablespoon butter, shallots and garlic and saute. Add Merlot and reduce to half. Add veal stock.
3In a separate pan, saute julienne vegetables in remaining 2 tablespoons of butter; do not cook entirely.
4Preheat 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.
5Serve over fettuccini. Season with salt and pepper to taste.
Executive Chef Pedro Benitez, Frankie & Johnnie's Steakhouse, New York, NY