​Les Kincaid's

Lifestyles

 

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Lamb Shanks


4 (1/2 pound) lamb shanks 
1 cup all-purpose flour 
Cajun Dust 
3 tablespoons olive oil 
1 1/2 cups julienne onions 
4 cups sliced assorted wild mushrooms (Chanterelles, Shiitake, Black Trumpets, Oysters, etc.) 
2 cups red wine 
3 quarts lamb stock 
2 tablespoons minced garlic 
2 whole bay leaves 
4 fresh sprigs of thyme 
1/4 cups finely chopped parsley 
1/2 pound new potatoes, quartered 
Kosher salt and black pepper 
2 tablespoons chopped green onions 
2 tablespoons brunoise red peppers

In a Dutch oven, heat the olive oil. Toss the shanks with flour and Cajun Dust. Sear the shanks in the hot oil. Sear for 2-3 minutes on each side. Add the onions and mushrooms and cook for 2 minutes, or until the vegetables wilt slightly. Add the red wine, stock, garlic, and herbs.  Season with salt and pepper. Bring the liquid up to a boil, cover and reduce to a simmer. After simmering for 30 minutes, add the potatoes. Continue simmering for 30-40 minutes or until the meat falls off the bone. Season with salt and pepper. Spoon the shanks and gravy in a shallow bowl. Garnish with green onions and brunoise peppers.

Yield:  4 servings​

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