Ingredients
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
Method
Braised Lamb Shank
Preheat oven to 350° F.
- Dust lamb shank with spice mix and salt and pepper to taste.
- Heat 1/4 cup oil in large frying pan over high heat. Hot sear all sides of shanks.
- In separate pan, heat remaining oil over medium heat. Sauté onions, garlic and ginger, then add carrots.
- Deglaze pan with cider and chicken stock. Bring to a boil.
- Place shanks in roasting pan. Pour braising liquid over the shanks. Wrap tightly with foil.
- Roast in oven for 3 hours until fork tender.
- Remove from oven and put shanks aside. Blend the pan juices in blender, being careful not to overfill the blender.
- Serve over autumn hash and ladle with blended pan juices.
Autumn Hash
- Melt butter in large sauté pan.
- Sauté all ingredients until hot and finish with salt, pepper and herbs.
