CHEF MIKE MIELLO - BRAISED LAMB SHANKS

THE CHEFS HAVE BEEN SENDING THE RECIPES IN FAST AND FURIOUS.

RECIPES SOUND GREAT.

I WILL KEEP UP WITH THEM AS QUICKLY AS I CAN.

 Braised Lamb Shanks

30 Ea.          Lamb Shanks

A.N.             Garlic, slivered

A.N.             Anchovy Fillets

5 Ea.            Onions

3 Ea.            Carrots

3 Ea.            Celery Rib

3 Hd.           Garlic

5 Ea.            Bayleaf

1 Tbs.          Peppercorn

½ Bu.            Thyme

½ Bu.            Rosemary

2 Ea.            Tomatoes, whole #10 cans

2 Bt.            White Wine (magnums)

A.N.             Chicken Stock

A.N.             Veal Stock

1.       Clean shanks.  Stud with garlic and anchovy.  Let shanks stand for 2 – 3 days.

2.     Sear shanks and set aside.  Sweat onion, carrot, celery, garlic, bayleaf, peppercorn, thyme and rosemary to light caramelization.

3.     Add tomato and reduce to sec.  Deglaze with white wine and reduce to sec.

4.     Add 3 gallons chicken stock and reduce to sec.

5.     Add shanks back to pan.  Add ½ chicken stock and ½ veal stock to cover.  Bring to simmer.  Cover with parchment and weight.  Cook low and slow until fork tender.

6.     Remove from  pan.  Reduce braising liquid.  Strain.

7.     Finish sauce by emulsifying garlic confit and whole butter.

                   8.  Steep with a sprig of rosemary if needed.