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.
- 3 tablespoons olive oil
- 6 tablespoons unsalted butter
- 4 lamb shanks, about 7 ounces each, trimmed of fat
- Coarse salt and freshly ground pepper
- 8 medium carrots, cut in half
- 2 small turnips, peeled, quartered
- 8 medium shallots
- 2 fresh bay leaves
- 1 sprig fresh rosemary
- 1 sprig fresh sage
- 7 cloves garlic
- 1 celery heart, quartered
- 4 tablespoons water
- 1/2 head sweet young cabbage, shredded, blanched
- 2 cups haricots verts (slender French string beans), blanched in boiling water for 1 minute
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.