Kokkari Braised Lamb Shank

Yield: 4 servings

Ingredients

• 2 lamb hind shanks
• 1 tablespoon ground allspice
• 1 tablespoon ground nutmeg
• 1 tablespoon ground cinnamon
• 3 tablespoons olive oil
• 1 rib celery, roughly chopped
• 1 onion, roughly chopped
• 1 carrot, roughly chopped
• 1 leek, roughly chopped
• 4 cups veal or lamb stock
• 1 tablespoon tomato paste
• 1 tablespoon honey
• 6 black peppercorns
• 2 bay leaves
• 1 cinnamon stick
• Salt, to taste

Instructions

1. Rub shanks with ground spices and marinate at least 12 hours.
2. Brown shanks in oil; remove from pan.
3. Add vegetables to pan; brown slightly.
4. Add veal stock, tomato paste and honey; bring to boil.
5. Add shanks, peppercorns, bay leaves, and cinnamon stick; cover and place in 375 degree F oven for at least 1 hour 45 minutes, or until meat is tender.

Attribution

Posted by CookinMom at Recipe Goldmine May 29, 2001.

Source: Executive Chef Jean Alberti, Kokkari, San Francisco