| Yield 1X: | 8.00 | each | Allergens: | ||
| Portion: | 1 | each | Garlic, onion | ||
| Portions: | 8.0 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.4.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Canola oil | 2.00 | 4.00 | 6.00 | |||
| Lamb shanks, 1 lb. each | 8.00 | 16.00 | 24.00 | |||
| Canola oil | 2.00 | 4.00 | 6.00 | |||
| Garlic, sliced | 2.00 | 4.00 | 6.00 | |||
| Yellow onions, sliced | 1 | 2 | 3 | |||
| Carrots, sliced | 8.00 | 1 | 1 | 8.00 | ||
| Celery, sliced | 8.00 | 1 | 1 | 8.00 | ||
| Hawaj | 3.00 | 6.00 | 9.00 | |||
| Parsley stems, tied (bunch) | 1.00 | 2.00 | 3.00 | |||
| Canola oil | 2.00 | 4.00 | 6.00 | |||
| AP flour | 1.50 | 3.00 | 4.50 | |||
| Chicken broth | 8 | 16 | 24 | |||
| Freshly squeezed lemon juice | 2.00 | 4.00 | 6.00 | |||
| Cilantro, coarsely chopped | 0.50 | 1.00 | 1.50 |
Heat a large rondo over high heat, then add the first oil.
Season the shanks well with salt and black pepper, then brown completely on all sides. Remove from the pan,
discard the oil, then return to the heat and add the second oil.
Add the sliced garlic, and stir. Cook 15 seconds just for aroma, then add the other vegetables. Reduce the heat to medium, and cook, stirring occasionally, until the vegetables begin to brown. Add the hawaj, and stir to combine. Add the flour, and stir to combine. Add the broth, and whisk smooth.
Add the browned shanks and the parsley stems. Return to a boil, then cover tightly, and transfer to a 350 F. oven. Cook for an hour and a half, then remove from the oven and check for tenderness. If not tender, return to the oven for 15 – 30 minutes.
Remove the shanks, shaking off any vegetables. Puree the vegetables through the fine die of the food mill, and season to taste. Add the lemon juice. Cool and refrigerate the shanks and sauce separately, or hold warm for a single meal period. Garnish with cilantro.