Braised Lamb Shank with Spanish Sherry Demi as prepared by Executive Chef of Las Ramblas, Brian West

This decadent recipe comes from one of San Antonio’s finest chefs, Brian West, Executive Chef of Las Ramblas at the Hotel Contessa.

Ingredients

6 Lamb Shanks
1 cup red wine
3 carrots, peeled, rough chopped
15 roma tomatoes, rough chopped
3 onions, rough chopped
5 guajillos
2 oranges, cut in half
4 cinammon sticks
1 1/2 Bay leaves
1/2 ounce Fresh thyme
1/2 ounce Fresh Oregano
veal stock (enough to cover meat)
2 cups sherry
butter

Directions

Season lamb shanks and sear off in saute pan.

Place seared Lamb Shanks bone up in Roasting Pan. Deglaze from saute pan with red wine and scrape it into a roasting pan. Add remaining ingredients and cover Lamb meat with veal stock.

Cook at 275 for 3 hours or until shanks are extremely tender, but still attached to the bone.

Remove lamb from pan and allow to cool, bones up; this will allow a dark crust to form. Strain liquid, from pan and reserve.

In a sauce pot reduce sherry to 25%, add braising liquid reduce by 1/3 then whisk in butter. Serve sauce over Lamb Shank.

Tags: brian west, food recipes, hotel contessa, Las Ramblas, river walk, riverwalk, riverwalk restaurants, san antonio riverwalk restaurants, shane bruns, spanish cuisine
Posted in Las Ramblas