Braised Lamb Shank

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By Chef Gus Silivos
  1. 1 each lamb shank
  2. 1 ¼ cup diced onion
  3. 1 ½ teaspoon minced garlic
  4. 1 each bay leaf
  5. Small piece fresh rosemary sprig
  6. ½ cup red wine (cabernet or pinot)
  7. 1 quart veal stock
  8. To taste salt and pepper
  9. 2 Tbsp olive oil
  10. 1 Tbsp tomato paste


  1. Heat a heavy gauge pot large enough to fit shank and deep enough to cover shank
  2. Add olive oil to pan, season shank with salt and pepper and place in pot.
  3. Over medium heat sear all sides until brown.
  4. Add onions and cook til browned; add garlic and bay leaf.
  5. Deglaze with red wine (release drippings from pan)
  6. Add tomato paste and veal stock to cover shank
  7. Bring to a boil.
  8. Reduce to simmer, cover and cook for 2 hours.
  9. Stir every 30 minutes.
  10. After 2 hours add rosemary sprig and cook 30 more minutes.
  11. Remove rosemary. Check consistency. Thicken with corn starch to desired consistency.

Recipe compliments of Skopelos and Nancy’s Haute Affairs, Pensacola, Florida

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