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Kokkari Braised Lamb Shank

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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.

Yield: 4 servings

Posted by CookinMom at Recipe Goldmine May 29, 2001.

Source: Executive Chef Jean Alberti, Kokkari, San Francisco