Chef James Eddington Smoked & Braised Aussie Lamb Shank
- Prep time 30Min
- Cook time 6Hr
- Technique Braise, Smoked
- Meat Lamb
- Cut Shank
- Serves 70
With an orange juniper cognac Glaze • Served with a Fingerling potato & seasonal vegetable ratatouille
Ingredients
- 20 Australian lamb shanks
- 2 large spanish onions
- ½ bunch celery
- ½ bunch carrots
- 5 - 7 pounds tomatos, diced (canned can be subtitled when not in season)
- 10 liters lamb stock ( to cover braise)
- Cognac – to taste
- 2 ounces juniper berries
- 1 bunch rosemary
- 1 bunch thyme
- 2 bulbs garlic, minced
- Salt & pepper to taste
- Optional – butter, heavy cream, your favorite herbs and spices
Method
- Season shanks with salt & pepper
- Smoke shanks ( approx 2 hrs – optional )
- Braise shanks 4- 6 hrs, low and slow until meat is just about to fall off bone
- Sautee onion, celery and carrots (fine diced in olive oil until slightly caramelized)
- Add garlic, tomatoes, rosemary, thyme, junipers & lamb stock to above, combine all to cover shanks)
- Optional: add wine, veal stock etc if lamb stock is not readily available
- Remove braised lamb from liquids and cool
- Reduce braising liquid then puree for finish sauce (Pass through Chinois)
- Corn starch or roux can be added to thicken if necessary
- Upon service in deep sautee pan, bring lamb shank back to temperature with a small amount of braising liquid (keep adding small amounts to create rich, flavorful sauce) finish with cognac.
- Demi- glace, butter, heavy cream etc. can be added to richen the sauce.
- (Not necessary if want to keep dairy free)
- Serve with your favorite starch and vegetables. We used fingerling potatoes and a ratatouille of vegetables from our farm
