Eat and Greet: Lamb

Jan. 23, 2006— -- With ABC News' "Eat and Greet," you can play video in your kitchen and have the best chefs in the country teach you how to make their recipes. You can even stop and start the video for step-by-step instructions.

ABC's Deborah Roberts went inside the kitchen of the world-famous Tavern on the Green in New York City's Central Park to bring you executive chef John Milito's recipe for braised lamb shanks.

Yields 2 portions

Ingredients
2 lamb shanks
2t vegetable oil
kosher salt and fresh ground pepper
1t butter
1/2 cup diced Spanish onion
1/4 cup diced carrot
1/4 cup diced celery
1t chopped garlic
1T tomato paste
2 cups red wine
3 cups veal stock
1 small piece of cheese cloth and twine
1 bay leaf
1 t black peppercorns
1 sprig of thyme

Lamb Garnish -- Polenta
1t butter
1t fine diced onion
3 cups chicken stock
1 cup white polenta
1/4 cup grated Parmesan cheese
salt and pepper

Lamb Garnish -- Vegetable ragout
2T each of:
diced carrots
green zucchini
yellow squash
tomato
green peas