
Braised Lamb Shanks in Merlot Sauce
Makes 4 ServingsIngredients
* | 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