THE SIGNATURE RED-WINE SHANK
(Our Play on the Ultimate French Lamb Shank)
Ingredients: 2 Lamb shanks, 2 Red onions (pureed), 2 Carrots (minced), 6 cloves Garlic, 1 tbsp Black pepper, 1 tsp Smoked paprika, 1 tsp Dried Thyme, 500ml Red wine, 400ml Beef stock, 1 tbsp Honey...
Ingredients
- 2 Lamb shanks
- 2 Red onions (pureed)
- 2 Carrots (minced)
- 6 cloves Garlic
- 1 tbsp Black pepper
- 1 tsp Smoked paprika
- 1 tsp Dried Thyme
- 500ml Red wine
- 400ml Beef stock
- 1 tbsp Honey
Cooking Method
- The Scorch Sear lamb shanks on max heat until they are a dark, charred mahogany; remove.
- The Architect Fry onion, carrot, and garlic in the lamb fat for 15 minutes until it turns into a dark sweet jam.
- The Bloom Add spices and a 50ml splash of wine to form a thick, bubbling fire-paste.
- The Swell Add remaining wine, stock, and honey; return shanks and simmer covered for 75 minutes until the meat is falling off the bone.
- The Final Flourish Top with a massive hit of raw fresh rosemary and extra black pepper.
