RAYMOND'S GLAZED LAMB SHANKS
Raymond Blanc, executive chef and owner of Le Manoir aux Quat' Saisons in Oxfordshire, England, varies the vegetables in this dish depending on the time of year.Adapted from "Blanc Vite," by Raymond Blanc. Copyright 1998 by Raymond Blanc. Reprinted by permission of Headline Book Publishing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Number Of Ingredients 15
Steps:
- Preheat oven to 240 degrees. In a Dutch oven over medium-low heat, heat oil and 4 tablespoons butter. Add shanks, and cook until golden brown on all sides, about 20 minutes. Season the shanks with salt, and transfer to a platter. Add carrots, turnips, and shallots to the Dutch oven, saute 4 minutes, and transfer to the same platter as the lamb shanks. Drain the fat from the pan. Add enough water to just cover the bottom of the pan, and bring to a boil to deglaze the pan, scraping up any cooked-on bits with a wooden spoon. Add the shanks and vegetables back to the pan. Add enough water to just cover. Reduce heat to just below a simmer. Add bay leaves, rosemary, sage, and garlic. Cover, and transfer to oven. Cook 2 1/2 hours. During the last hour, add celery and more water, if necessary, to cover. Transfer the Dutch oven from the oven to the top of the stove.
- Raise oven temperature to 400 degrees. Using a slotted spoon, gently transfer shanks and vegetables to a large bowl. Place Dutch oven on the stove over medium-high heat, and reduce the stock by two-thirds. Return shanks and vegetables to the Dutch oven with the reduced stock, and transfer to the oven. Bake for 20 minutes, basting regularly until the shanks are glazed and shiny. Season with salt and pepper.
- In a saute pan over medium heat, heat 1 tablespoon butter and 2 tablespoons water. Add cabbage, and saute 3 minutes. In a separate pan, repeat the cooking process with haricots verts.
- Place 1/2 cup sauteed cabbage in the center of each plate. Place one shank on top. Garnish with vegetables, placing haricots verts on the side.
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Kristina Marie Brioso
[email protected]I wasn't sure how this recipe would turn out, but I was pleasantly surprised. The lamb shanks were very tender and the glaze was delicious. I will definitely be making this again.
DORCAS JOSEPHAT
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The lamb shanks are incredibly tender and flavorful, and the glaze is to die for. I highly recommend it.
Kyle Plaatjies
[email protected]I love this recipe! The lamb shanks are always so tender and juicy. I like to serve it with a side of roasted vegetables and mashed potatoes.
Julie's Gardeners Beehive
[email protected]I've never made lamb shanks before, but this recipe made it so easy. The instructions were clear and concise, and the lamb shanks turned out perfectly. I will definitely be making this again.
Abdulmudalip Yau
[email protected]This is my go-to recipe for lamb shanks. It's so easy to make and always turns out perfectly. The lamb shanks are always fall-off-the-bone tender and the glaze is divine.
Laurete Wanjiru
[email protected]I made this recipe for a dinner party and it was a huge success! The lamb shanks were incredibly tender and flavorful, and the glaze was the perfect complement. Everyone raved about it.
Mehdi Faicel
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The lamb shanks were tough and the glaze was too sweet. I wouldn't recommend this recipe.
OJEDE JIMMY
[email protected]This recipe is a keeper! The lamb shanks were cooked to perfection and the glaze was absolutely delicious. I will definitely be making this again.
Ximena Ponce
[email protected]I've made this recipe several times and it always turns out amazing. The lamb shanks are always so tender and juicy, and the glaze is to die for. I like to serve it with a side of rice or quinoa and a green salad.
Colt Fitzgerald (Window licker)
[email protected]Raymond's Glazed Lamb Shanks is a must-try recipe for all lamb lovers. The lamb shanks were fall-off-the-bone tender and the glaze was perfectly sweet and savory. I served it with mashed potatoes and roasted vegetables, and it was a hit with my famil