ezRecipe-Zee: Cooking Recipe: How to make Tom Valentis Lamb Shanks

Tom Valentis Lamb Shanks

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Date Added:	February 29, 2008
Calories:
Serves:	6
Prep. Time:	0:00
Category:	Lamb, Main Dish

Ingredients:

6                   lamb foreshanks
                    Coarse salt
                    Freshly-ground black pepper
3     tablespoons   olive oil
1/4   cup           olive oil
2                   celery ribs
1                   carrot
1                   onion
1/3   cup           tomato paste
5     sprigs        fresh thyme
1                   bay leaf
8     whole         black peppercorns
3                   anchovy fillets
1     whole         garlic head
2     cups          red wine
1     cup           white wine
1/3   cup           white-wine vinegar
1     teaspoon      sugar
2     cups          beef broth
2     cups          chicken broth
                    White Bean Puree

Directions: one line for each direction. When saved the lines will be numbered.

Preheat oven to 325 degrees. Season the lamb with salt and pepper.
Heat 3 tablespoons oil in a pot over medium-high heat. Add the celery, carrot, and onion; cook until very soft, 8 to 10 minutes.
Add the tomato paste and cook 1 to 2 minutes. Add the thyme, bay leaf, peppercorns, anchovies, and garlic; cook 3 minutes.
Add the wines, vinegar, and sugar; raise the heat to high and bring to a boil. Lower the heat to medium and add the broths. Leave over medium heat while you brown the lamb shanks.
Pour the remaining 1/4 cup of olive oil into a saut� pan. Over medium-high heat, brown the lamb shanks well on all sides, using tongs to flip them over.
Transfer lamb shanks to a roasting pan and pour the braising liquid on top. Cover with aluminum foil and cook in the preheated oven for 1 hour. Remove the foil and cook 2 1/2 to 3 hours more, turning the shanks over every half hour until the meat is very soft.
Remove the shanks from the braising liquid and strain the liquid. Skim any fat that rises to the surface, then use the liquid as a sauce. Serve in shallow bowls atop White Bean Puree.
This recipe yields 6 servings.
Nutritional Analysis Per Serving: 400 calories, 12g carbohydrates, 38g protein, 19g fat, 120mg cholesterol.
Comments: Tom Valenti was the first chef in New York City to cook this great recipe. It can be found in his book Welcome to My Kitchen, just published by HarperCollins.

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 02-24-2002