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Braised Lamb Shank with Roasted-Shallot and Yukon Mash
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    Braised Lamb Shank with Roasted-Shallot and Yukon Mash

  • 4 Lamb shanks
  • 2 tb Vegetable oil
  • 1 Hd garlic, cut in half
  • 1 In fresh ginger, sliced
  • 2 Serrano chilies
  • 4 Kaffir lime leaves
  • 1 Lemon-grass stalk, chopped
  • 1 Bouquet garni (of cilantro, Basil and thyme)
  • 1 Bottle Tree Red Ale
  • 1/4 Block prepared tamarind
  • 2 qt Veal or lamb jus (brown stock)
  • 8 Shallots, peeled (or more)
  • 1 t Sugar
  • 1/2 c Chicken stock or water
  • 1 tb Balsamic vinegar
  • 8 lg Yukon Gold potatoes, peeled
  • 1/2 c Whipping cream
  • Salt and pepper to taste
  • 8 sm Beets with tops
  • 1 bn Gai lan (Chinese broccoli)
  • 1 bn Young carrots
  • Heat 1 Tb oil. Season and sear lamb. Heat remaining oil in large casserole. Add garlic and ginger and "sweat" until coloured. Add lamb and ingredients up to stock and bring to a boil. Cover and put in a 350 F oven for 4 - 4-1/2 hr. Cool to room temperature, strain liquid, and reduce by half. Season sauce and keep warm. Brown shallots in pan. Add sugar, stock or water, and vinegar.

    Bake at 350F until just dry, stirring occasionally. Mash boiled potatoes with shallots, salt, pepper, and cream. Steam vegetables. Reheat lamb in sauce. Spoon potatoes onto four pre-warmed plates. Top with vegetables. Add lamb shanks and sauce.

    From: William Willgress, http://www.vanmag.com/9807/food&wine.html
    Posted By: Jim.Weller@salata.com (Jim Weller)Jim.Weller@salata.com (Jim Weller), Via: Chile Head Mailing List
    Post Date: 23 Jun 00

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