Receta Braised And Roasted Lamb Shank With Gorgonzola Crust
Ingredientes
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Direcciones
- Season the shanks generously on all sides with the salt and black pepper.
- Place the flour on a large plate. Dredge the shanks in the flour and shake to remove any excess.
- Heat a Dutch oven or possibly large, heavy saute/fry pan over high heat. Add in the shanks and sear till well-browned on all sides, about 8 min. Remove the shanks. Add in the onions, carrots, and celery, and cook, stirring, for 4 min. Add in the garlic and cook, stirring, for 1 minute. Add in the wine and cook, stirring, to deglaze the pan. Cook till slightly reduced, about 5 min. Return the shanks to the pot and add in the stock, bay leaves, and rosemary, and bring to a boil. Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer till the shanks are tender, about 1 hour and 45 min to 2 hrs, skimming to remove any scum which forms on top.
- Preheat the oven to 375 degrees.
- Remove from the heat and throw away the bay leaves. Transfer the shanks to a large plate and let rest till cold sufficient to handle. Transfer the braising liquid and vegetables to a medium pot and bring to a boil. Reduce the heat to medium-low and simmer till reduced by 1/3 in volume, about 30 min, skimming the top occasionally to remove any scum. Remove from the heat.
- To make the Gorgonzola Crust, combine the bread crumbs, Gorgonzola cheese, egg, thyme, 1/4 tsp. salt, and 1/4 tsp. black pepper in the bowl of a food processor. Pulse several times till the mix resembles wet sand. Transfer to a medium bowl.
- Line a baking dish with foil.
- When the shanks are cold, coat proportionately with the Dijon mustard. Dredge 1 at a time in the Gorgonzola crust, pressing down to adhere about 1/3 c. of the crust to the meat. Reserve the remaining crust mix. Place the shanks in the prepared baking dish and bake till golden, 20 to 25 min.
- Add in the remaining crust mix to the reduced braising liquid and simmer over medium heat for 6 min. Remove from the heat. With a hand-held immersion blender or possibly in batches in a food processor, puree the liquid on high speed. Cover to keep hot till ready to serve, then transfer to a gravy boat or possibly decorative bowl.
- Remove the shanks from the oven. Drizzle with the sauce, and pass the remaining sauce at the table. Serve with Rosemary Creamed Potatoes. Serve immediately.
- This recipe yields 4 servings.