RAYMOND'S GLAZED LAMB SHANKS
Raymond Blanc, executive chef and owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, varies the vegetables in this dish depending on the time of year.Adapted from "Blanc Vite," by Raymond Blanc. Copyright 1998 by Raymond Blanc. Reprinted by permission of Headline Book Publishing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 240 degrees. In a Dutch oven over medium-low heat, heat oil and 4 tablespoons butter. Add shanks, and cook until golden brown on all sides, about 20 minutes. Season the shanks with salt, and transfer to a platter. Add carrots, turnips, and shallots to the Dutch oven, saute 4 minutes, and transfer to the same platter as the lamb shanks. Drain the fat from the pan. Add enough water to just cover the bottom of the pan, and bring to a boil to deglaze the pan, scraping up any cooked-on bits with a wooden spoon. Add the shanks and vegetables back to the pan. Add enough water to just cover. Reduce heat to just below a simmer. Add bay leaves, rosemary, sage, and garlic. Cover, and transfer to oven. Cook 2 1/2 hours. During the last hour, add celery and more water, if necessary, to cover. Transfer the Dutch oven from the oven to the top of the stove.
- Raise oven temperature to 400 degrees. Using a slotted spoon, gently transfer shanks and vegetables to a large bowl. Place Dutch oven on the stove over medium-high heat, and reduce the stock by two-thirds. Return shanks and vegetables to the Dutch oven with the reduced stock, and transfer to the oven. Bake for 20 minutes, basting regularly until the shanks are glazed and shiny. Season with salt and pepper.
- In a saute pan over medium heat, heat 1 tablespoon butter and 2 tablespoons water. Add cabbage, and saute 3 minutes. In a separate pan, repeat the cooking process with haricots verts.
- Place 1/2 cup sauteed cabbage in the center of each plate. Place one shank on top. Garnish with vegetables, placing haricots verts on the side.
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Troy Deisinger
[email protected]This is one of my favorite lamb shank recipes. The glaze is always a crowd-pleaser.
Naeem Chand
[email protected]I made this recipe for a special occasion and it was a huge success. The lamb shanks were cooked to perfection and the glaze was divine.
Lola holmes
[email protected]I'm not a very experienced cook, but I was able to follow this recipe easily. The lamb shanks turned out delicious and my family loved them.
Danny Brook
[email protected]I made this dish for my family and they loved it! The lamb shanks were so tender and juicy, and the glaze was the perfect finishing touch.
Mudabir Hussain
[email protected]This recipe was a little time-consuming, but it was worth it. The lamb shanks were fall-off-the-bone tender and the glaze was perfect. I would definitely recommend this recipe.
Isa Motunrayo
[email protected]I'm not a big fan of lamb, but I tried this recipe and was pleasantly surprised. The lamb shanks were very tender and the glaze was delicious. I will definitely be making this again.
Bagus Rahim
[email protected]I followed this recipe and the lamb shanks came out perfectly! The meat was fall-off-the-bone tender and the glaze was rich and flavorful.
Dingle Berry
[email protected]These lamb shanks were amazing! The meat was so tender and the glaze was delicious. I would definitely recommend this recipe.
Josh Corea
[email protected]I made this dish last night and it was a hit! The lamb shanks were so flavorful and moist, and the glaze was the perfect finishing touch. I will definitely be making this again.
Honey Bomb
[email protected]Wow, these lamb shanks were fall-off-the-bone tender and the glaze was out of this world! I followed the recipe exactly and it turned out perfectly. My family loved it!