Tavern on the Green Braised Lamb Shank
Braised Lamb Shank
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.
In a sauté pan preheat oil, brown the lamb shanks that have been seasoned with salt and pepper.
In a separate pot add the butter, vegetables, cook till translucent (onions are transparent) add tomato paste, wine, cheese cloth that has bay leaf, peppercorns and thyme(this is called a sachet bag),which has been tied into a little bag.
Add the browned shanks, cover with veal stock, bring the contents to a simmer and cover.
Cook till fork tender, about 1 1/2 hours.
In a separate pot add butter, onion and chicken stock.
Bring to a boil, whisk in the polenta. Add it slowly in a steady stream or you will get lumps.
Simmer for 20 minutes. Season with Parmesan cheese, salt and pepper.
In a bowl, put polenta on the bottom.
Put shank on top of polenta, cover with vegetables and serve.