Braised Lamb Shank III: With a Peach Glaze

This recipe is adapted from our favorite restaurant here in Williamsburg: The Blue Talon Bistro. Their recipe calls for 8 shanks, and we wanted one. So, here’s our adaptation, reducing the ingredients and cutting out some that we couldn’t find. For their original recipe, click here.

1 Lamb Fore Shank (about 12-16 ounces)
2 Coarsely Chopped Carrots
2 Coarsely Chopped Celery Ribs
1 Coarsely Chopped Onion
6 cups Veal or Beef Stock
1 cup Red Wine
1 clove Garlic – whole
1 tsp Coriander
1 bay leaf
2 sprigs Thyme & Oregano – picked fresh leaves
1 tsp. Peppercorns
Sea Salt & Freshly Ground Black Pepper
Season the shank and sear it in a roasting pan on high heat with grapeseed oil, turning them so that all sides are well browned.  Remove shanks from pan. Add the chopped vegetables to the hot pan along with the garlic. Cararmelize the vegetables and then deglaze the pan with the red wine. Simmer the red wine until it reduces by half. Add remaining seasonings and herbs.
Add the shank to the pan. Add the stock. Cover with foil. Place roasting pan in 350F oven and cook for 3 – 3 1/2 hours or until tender.

PEACH GLAZE: This is made by using a rich reduction of red wine and veal stock with peach preserves being stirred in until well incorporated.

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