Kim’s Kitchen
Lamb Shank, Steak - Osso Bucco Style
This is comfort food at it’s best… I couldn’t find the lamb Shank, so I changed it to Lamb leg steak!!! I know is more of a winter dish, but it is winter somewhere… There’s one ingredient you may not know about which is Piment d’Espelette and it is a hot chili from the Basque Pyrenee region, is not as hot as Cayenne, so if using cayenne, I would definitely use less amount…
2 Portions /2 Servings
Ingredients:
1.5 Lb. Lamb Shank (2) or Lamb Steaks
4 ea Garlic Cloves, Minced
1 tsp of Piment d’Espelette or Hot Chili Powder of choice
1 Tbsp Thyme fresh, Chopped
1 tsp Kosher Coarse Salt
1 tsp Black Pepper
2 Tbsp. Olive Oil
1 C Red Wine
1 ea Onion, Diced
2 ea Carrot, Diced
2 ea Bay leaves
1 tsp Kosher Coarse Salt
1 tsp Black Pepper
1 C Beef Broth
3 Tbsp Butter
2 Tbsp Flour
Instruction:
Rub the Lamb with the Garlic, Piment d’Espellette, Thyme, Salt and Pepper and let I sit for as long as possible 94 hours) or if you can prepare ahead, overnight.
Sear the Lamb on all sides in a pan of hot Oilve Oil.
Add Wine and let it reduce, before adding the Veggies and Bay leaves, cook Veggies a couple of minutes and Season with Salt and Pepper to taste.
Place in a baking pan just large enough to hold the meat pieces. And add the Beef Broth, it should cover most of the meat. Cover pan with lid or aluminum foil.
Place pan in already preheated oven at 325 F. For 20 min.
Lower oven temperature to 225 F. and cook for 2 hours, turning meat every 30 minutes.
Once done, set meat a side and keep warm, and strain all veggies pressing to obtain as much liquid as possible.
Melt Butter, add Flour and let it cook at med high heat until flour is completely dissolved in the Butter, adding slowly the juices from the meat, and stirring constantly, until all juice is incorporated into the Butter/Flour mixture. Lower heat and cook 10 to 15 minutes until you obtain a nice Gravy consistency.
Pour Gravy over the shanks and serve it over Grits or Polenta…
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