East Coast Keto by Bobbi Pike & Geoff Pike

Author:Bobbi Pike & Geoff Pike [Pike, Bobbi & Pike, Geoff]
Language: eng
Format: epub
ISBN: 9781550817867
Publisher: Breakwater Books Ltd
Published: 2020-04-02T00:00:00+00:00

BRAISED LAMB SHANKS

SERVINGS 4 SERVING SIZE 1 shank

4 lamb shanks (about 1 lb each)

Himalayan pink salt and pepper

2 tbsp olive oil (plus 1 tbsp)

2 medium onions, chopped

2 stalks celery, chopped into 1-inch pieces

2 large carrots, peeled, cut into ¼-inch rounds

8 cloves of garlic, minced

5 tsp fresh rosemary, chopped

2 tsp fresh thyme, chopped

1½ cups dry red wine

1 cup beef broth

1 cup chicken broth

2 cups water (plus ¼ cup)

2 tsp grated lemon peel

1 tsp xanthan gum

4 sprigs fresh rosemary, for garnish

STEP 1: THE SEAR

Prepare lamb by seasoning with Himalayan pink salt and pepper on all sides of the shanks. Heat 2 tbsp oil in a large, heavy pot over medium-high heat and add shanks. Cook on all sides until brown (8-10 minutes). Remove meat from the pan and set aside.

STEP 2: THE MIREPOIX

Every braise has a mirepoix, a mixture of onion, celery, and carrot, all cooked in the drippings, and the brown/burnt bits left behind by searing the meat.

Add the extra tablespoon of oil, along with the onion, celery, carrot, garlic, and herbs to the pan and cook until near caramelized but not scorched. A quarter cup of water can be added to keep the pan from drying out.

STEP 3: DEGLAZE THE POT

Add the wine and broth to the pot and continue to cook over medium-high heat. Use a wooden spoon to scrape off any browned bits that are hanging on the side of the pot or stuck to the bottom. These are the little flavour bombs that will enrich the entire dish.

STEP 4: THE BRAISE

Preheat your oven to 300°F. Return the shanks to the pot. Add lemon peel and water to the shoulders of the meat, so that the shanks around 75 percent immersed. Cover and place in oven for 2.5 hours.

STEP 5: THE JUS

Remove the shanks from the pot and tent with aluminum foil on a plate or cutting board. Using a slotted spoon or “spider,” move the onion, celery, and carrot from the pot into a bowl. Bring the remaining liquid to a boil over medium heat and slowly sprinkle some xanthan gum to thicken the sauce. Remove from heat. Sauce will thicken more as it cools. Plate the shank, spoon a few tablespoons of sauce over top, and garnish with a sprig of fresh rosemary. Enjoy!

This dish pairs well with Creamed Spinach (page 186).

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