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. Read More