Rosemary Garlic Lamb Shank

Ingredients

1) Lamb Shank – 1 case (14-16pcs)

2) Pepper – 1 Tbsp to season the lamb shanks

3) Salt – 2 Tbsp to season the lamb shanks

4) Ground Coriander – 1 Tbsp to season the lamb shanks

5) Cornstarch – 8 cups

6) Olive oil – 1 cup

7) Minced Garlic - 1/2 cup

8) Diced Carrots – 4 cup

9) Diced Celery – 4 cup

10) Diced White Onion – 8 cups

11) Tomato paste – ½ small can (6oz)

12) Brown Sugar – ¼ cup

13) Grain mustard – ¼ cup

14) Bay leaf – 4 each

15) Rosemary – 4 sprigs Stems removed and chopped

16) Red wine – 3 cups (House wine)

17) Chicken Stock – 2 cans

18) Browning Liquid – 2 floz

19) Au Jus – 6 cups

20) 1 Tbsp Kosher Salt

21) 1 tsp Black Pepper

Directions

In a small bowl mix Salt, Pepper and Coriander together and season the lamb shanks. After the Shanks have been seasoned roll in corn starch. In a large rondo, add olive oil and begin to sear the shanks. Once the lamb is browned evenly, remove from the pan and set aside. Add garlic, onion, celery, carrots and tomato paste. Sauté until the onions are tender, deglaze with red wine and reduce the wine by half. Add all remaining ingredients including the pre seared lamb and Bring to a boil, Cover with parchment paper and foil. Braise in oven at 275⁰ for 2.5 hours. If not tender and falling off bone give another 15-30. Remove from the oven, uncover and allow to cool slightly 10-15 min. Separate the lamb from the liquid-drippings and cool for 3 hrs in the walk-in. After cooled place 1 shank with 4 floz (green scoop) of drippings in a small Vac Pac Bag and seal. Label and freeze

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