French: Braised Lamb Shank

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 2)

Ingredients:

• 2 lamb shanks
• 2 tablespoons salt
• 4 cups water (approximate)
• 1 yellow onion, chopped
• 1 bulb garlic, minced (about 12 cloves)
• ½ lb baby potatoes
• 1 cup carrots, chopped
• 1 celery heart, chopped
• 1 tablespoon beef base
• 1 tablespoon vegetable base
• 1 can diced tomatoes (14 oz)
• 1 cup celery stalks, diced
• 1 zucchini, coarsely diced
• 3 tablespoons soy sauce
• 1 tablespoon rosemary
• 2 tablespoons dark brown sugar
• ½ cup red wine
• salt and pepper to taste
• 1 cup unsalted mashed potato flakes (approximate)

Procedure:

1. Combine lamb shanks, water and salt in soup pot, bring to boil then let simmer for 4 hours (or until meat almost falls off the bone)
2. Remove the meat and refrigerate overnight
3. Transfer stock to smaller container and refrigerate overnight
4. Remove the solidified grease on top of the stock and set aside
5. Start the stew in a soup pot: saute onion and garlic in a little grease from the stock
6. Return the stock to the pot, then add potatoes, carrots, celery hearts, beef base and vegetable base
7. Bring pot to boil, then lower the heat and simmer for 20 minutes
8. Increase the heat and cook for another 20 minutes while adding the rest of the veggies one item at a time in the following order: tomatoes, diced celery, zucchini (bring the stew to a boil after adding each item)
9. Add the seasonings: soy sauce, rosemary, brown sugar, red wine
10. Thicken stew with mashed potato flakes
11. Adjust for salt and pepper