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Chef Sue from Red Deer was in our Calgary South store a few weeks ago to help us see how to use a convection bake mode to its full advantage. One of the dishes that she prepared was beautiful braised lamb shanks with gremolata to serve. Several people asked for the recipe so here you go:
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Serves 4
1/3 cup of all-purpose flourCoarse salt & freshly ground pepper4 pieces of lamb shanks, 3 inches thick ( choose large-diameter pieces with broad marrow bones), tied with twine (about 7 pounds)4 tablespoons unsalted butter4 tablespoons olive oil1 cup celery, finely diced1 cup canned whole peeled tomatoes (about 5)4 cups chicken stock1 cup dry white wine5 to 6 garlic cloves1 dry bay leaf8 sprigs fresh flat-leaf parsley, tied with twine8 fresh basil leaves
**For the Gramolata:**1 tablespoon lemon zest, minced1 tablespoon orange zest, minced5 tablespoons mayonnaise
Preheat the oven to 300F on convection bake.
In a large shallow dish, whisk together flour, 1 tablespoon salt, and 1-1/2 teaspoons pepper. Dredge the shanks in the mixture.
In a large heavy-bottomed pot or dutch oven, melt 3 tablespoons of butter with 3 tablespoons of olive oil over medium-high heat. Brown the shanks on all sides. Remove from the pot and set aside.
Wipe pot and lower heat to medium-low. Add the remaining tablespoon of butter and oil. Add the carrots, onion, and celery to the pan. Sauté until mostly tender, 8 to 1 0 minutes.
Add the tomatoes, stock, and wine; simmer for 8 minutes, scraping the bottom of the pan. Return the meat to the pot. Add garlic, bay leaf, parsley and basil. Cover and bake for 3 hours, or until meat is tender.
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Remove the lamb and set it on a warm platter. Cover with foil to keep warm. Strain the cooking liquid through a fine-mesh sieve and return liquid to the pot. Reduce to 2 cups.
Remove herbs from the vegetables and discard. Purée vegetables in a blender and return to pot (alternatively vegetables can be returned to the pot and pureed with an immersion blender).
To make the gremolata, mix together lemon and orange zest. To serve, place 1 shank on a warm plate and spoon some sauce over the meat. Garnish with gremolata.
