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Braised Lamb Shank & Autumn Hash



Braised Lamb Shank

  • 4 lamb shanks
  • 1/4 cup ras el hanout (can be substituted with garam masala)
  • 1/2 cup oil, divided
  • 2 16-ounce bottles of Applewood Winery Naked Flock lemon ginger hard cider
  • 2 quarts chicken stock
  • 1 tablespoon ginger, chopped
  • 3 large carrots, medium dice
  • 1 large Spanish onion, medium dice
  • 1 teaspoon garlic, chopped
  • salt and pepper to taste

Autumn Hash

  • 1 dozen grilled cipollini onions, quartered
  • 3 large roasted sweet potatoes, medium dice
  • 1 large roasted butternut squash, medium dice
  • 1/4 cup chopped fresh rosemary, parsley and thyme
  • 1/2 cup golden raisins
  • 1/4 cup butter
  • salt and pepper to taste


Braised Lamb Shank

Preheat oven to 350° F.

  1. Dust lamb shank with spice mix and salt and pepper to taste.
  2. Heat 1/4 cup oil in large frying pan over high heat. Hot sear all sides of shanks.
  3. In separate pan, heat remaining oil over medium heat. Sauté onions, garlic and ginger, then add carrots.
  4. Deglaze pan with cider and chicken stock. Bring to a boil.
  5. Place shanks in roasting pan. Pour braising liquid over the shanks. Wrap tightly with foil.
  6. Roast in oven for 3 hours until fork tender.
  7. Remove from oven and put shanks aside. Blend the pan juices in blender, being careful not to overfill the blender.
  8. Serve over autumn hash and ladle with blended pan juices.

Autumn Hash

  1. Melt butter in large sauté pan.
  2. Sauté all ingredients until hot and finish with salt, pepper and herbs.

Hudson Valley Restaurant Week is back this April 8-21!