Lamb Shanks Provençal

Lamb Shanks Provençal
Print Recipe
Servings
2
Servings
2
Lamb Shanks Provençal
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Season the shanks with salt & pepper on all sides, set aside.
  2. Add oil to a large, deep sauté pan or enameled iron pot over high heat. Sear shanks on all sides until well brown, set aside.
  3. Lower heat, add thyme, bay laurel, carrot, shallots, fennel and garlic. Sauté until tender (but not done all the way).
  4. Deglaze with red wine and veggie stock. Add beef bouillon cube. Stir.
  5. Return the shanks to the pan. Make sure there is enough liquid to cover half or more of the shanks. Cover. Bring back to a boil.
  6. Place in a 450 F oven. Braise for about 2 hours until very tender.
  7. Remove shanks and set aside.
  8. Strain the braising stock and put it back in the pan. Let it reduce until it thickens. (Alternately, puree stock and veggies or run through a food mill.) Adjust seasoning
  9. Spoon Toasted Orzo with Lemon onto plate and add Ratatouille next to it. Place Lamb shank on Ratatouille and spoon stock overall.
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