Lamb 101 by Perrin Davis

Author:Perrin Davis
Language: eng
Format: epub
Publisher: Agate Publishing
Published: 2014-02-20T00:00:00+00:00

Lamb

4 (3/4–1 pound [340–450 g]) lamb shanks

2 tablespoons olive oil

2 cups (192 g) sliced onions

2 cups (244 g) sliced carrots

3/4 cup (175 mL) Madeira wine

13/4 cups (415 mL) beef or chicken broth

Zest of 1 lemon, chopped

3/4 cup (99 g) dried pitted prunes

3/4 cup (113 g) dried figs, halved

1/2 cup (75 g) dried apricots

Juice of 1 lemon

2 tablespoons dark brown sugar

2 tablespoons chopped crystallized ginger

1. In a 1- to 2-gallon (3.8- to 7.6-L) resealable plastic bag, combine all the marinade ingredients. Add the lamb shanks to the bag, seal, and shake well. Refrigerate for 4 to 6 hours or overnight, turning several times.

2. Remove the meat from the marinade. Pour the marinade into a saucepan over medium–high heat. Bring to a boil and boil the marinade for 10 minutes while the lamb rises to room temperature. Remove from the heat.

3. Preheat the grill to medium–high (350°F [180°C] to 400°F [200°C]).

4. In a 4- to 6-quart (3.8- to 5.7-L) Dutch oven over medium heat, warm the oil. Add the lamb shanks, 2 at a time, and cook for about 8 minutes, until browned. Transfer the lamb to a platter and cover with foil to keep warm.

5. Add the onions and carrots to the Dutch oven and cook for 10 minutes, stirring often, until the onions are nicely browned. Add the wine to deglaze the Dutch oven and scrape up any browned bits.

6. Add the beef broth and lemon zest to the Dutch oven. Allow the mixture to come to a simmer. Return the lamb shanks to the Dutch oven in a single layer and spoon the sauce and vegetables over them.

7. Place the Dutch oven in the grill and cook for 11/2 hours, turning the lamb several times and basting it with the pan juices. Add the prunes, figs, apricots, lemon juice, sugar, and ginger, and bake for another 30 minutes. Remove the Dutch oven from the grill.

8. Transfer the lamb to a deep serving dish, spooning the fruit mixture around the lamb shanks.

9. Return the Dutch oven to high heat and cook the sauce for 5 minutes, until it reduces by a third and turns a rich, glossy brown. Pour the sauce over the lamb and serve hot.

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