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.
Braised Lamb Shank
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
Directions:
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.
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
Directions:
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 minute.
Season with Parmesan cheese, salt and pepper.
Plating:
In a bowl, put polenta on the bottom.
Put shank on top of polenta, cover with vegetables and serve.