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Lamb shank braised with porto, prunes and zucchini compote sprinkled with thyme
2024-01-10
https://www.metro.ca/userfiles/image/recipes/jarret-agneau-braise-12261.jpg
PT15M
PT2H20M
PT10H35M
In a large oven-proof pot, heat half of the butter over high heat. Salt the lamb shanks and roast them on all sides in the pot, keeping heat high.Remove the shanks from the pot and set them aside. Place the onion in the pot along with the bottom half of the garlic bulb, garlic side down. Lower heat to medium-high. Allow veggies to brown for 2 minutes without stirring.Deglaze the pot, allowing porto to reduce and place lamb shanks back in the pot. Cover in cold water. Bring to a boil and skim off the top as needed. Add the prunes and half of the thyme, cover and roast in the oven at 150 °C (300 °F) for about 2 hours.Once the meat starts to fall off the bone, gently remove the shanks from the pot and lay them flat on a baking sheet. Refrigerate.Strain broth through a fine sieve and save prunes. Refrigerate broth overnight in an adequate container.Once the broth has congealed, remove the layer of fat from the top and pour broth in a pot, making sure not to pour the sediment at the bottom, if any.Beat dried fruit in the broth using a hand mixer. Bring to a boil and reduce to at least half, occasionally skimming off the top, as needed. Set aside.In the meantime, dice or slice zucchinis in 5-mm thin slices. Pour olive oil in a large oven-proof skillet and sauté zucchinis over high heat. Season; add remaining garlic and some thyme – saving a few sprigs for plating. Roast in the oven at 175 °C (350 °F) for about 20 minutes or until zucchinis are softened yet still green. Remove thyme and garlic. Set aside.Place lamb shanks back in the reduced porto sauce and heat them up, basting the meat using a spoon. Once the meat is heated through, heat the zucchinis and plate them in a deep dish. Top with the lamb shanks and whip the sauce with butter. Pour a generous quantity of sauce on the braised meat. Top with thyme leaves.Source: Martin Juneau
4
0
0
0
0
50 g butter
4 lamb skanks
1 Spanish onion, cut in eighths
1 bulb of Garlic, halved
250 ml porto (or other similar fortified wine)
150 g dried prunes, pitted
1 bunch of Thyme
4 zucchinis
45 mL olive oil
salt and freshly ground pepper, to taste
Lamb shank braised with porto, prunes and zucchini compote sprinkled with thyme
4
Main course
0:15
Preparation
2:20
COOKING
10:35
TOTAL TIME
Ingredients
-
50 g
butter
-
4
lamb skanks
-
1
Spanish onion, cut in eighths
-
1
bulb of Garlic, halved
-
250 ml
porto (or other similar fortified wine)
-
150 g
dried prunes, pitted
-
1 bunch
of Thyme
-
4
zucchinis
-
45 mL
olive oil
-
salt and freshly ground pepper, to taste
Preparation
In a large oven-proof pot, heat half of the butter over high heat. Salt the lamb shanks and roast them on all sides in the pot, keeping heat high.
Remove the shanks from the pot and set them aside. Place the onion in the pot along with the bottom half of the garlic bulb, garlic side down. Lower heat to medium-high. Allow veggies to brown for 2 minutes without stirring.
Deglaze the pot, allowing porto to reduce and place lamb shanks back in the pot. Cover in cold water. Bring to a boil and skim off the top as needed. Add the prunes and half of the thyme, cover and roast in the oven at 150 °C (300 °F) for about 2 hours.
Once the meat starts to fall off the bone, gently remove the shanks from the pot and lay them flat on a baking sheet. Refrigerate.
Strain broth through a fine sieve and save prunes. Refrigerate broth overnight in an adequate container.
Once the broth has congealed, remove the layer of fat from the top and pour broth in a pot, making sure not to pour the sediment at the bottom, if any.
Beat dried fruit in the broth using a hand mixer. Bring to a boil and reduce to at least half, occasionally skimming off the top, as needed. Set aside.
In the meantime, dice or slice zucchinis in 5-mm thin slices. Pour olive oil in a large oven-proof skillet and sauté zucchinis over high heat. Season; add remaining garlic and some thyme – saving a few sprigs for plating. Roast in the oven at 175 °C (350 °F) for about 20 minutes or until zucchinis are softened yet still green. Remove thyme and garlic. Set aside.
Place lamb shanks back in the reduced porto sauce and heat them up, basting the meat using a spoon. Once the meat is heated through, heat the zucchinis and plate them in a deep dish. Top with the lamb shanks and whip the sauce with butter. Pour a generous quantity of sauce on the braised meat. Top with thyme leaves.
Source: Martin Juneau
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