Author: David

Yield 1X:	16.00	portions	Allergens:
Portion:	1	portions	Garlic, onion
Portions:	16.0
Shelf life:	5 days
Date:	1.8.19

Prep Recipe Ingredient	1	X	2	X
	lb	oz/each	lb	oz/each
Lamb shanks, foreshank (each)		16.00		32.00
Canola oil		4.00		8.00
Garlic, sliced		5.00		10.00
Yellow onion, diced	3		6
Celery, diced	1	8.00	3
Carrot, diced	1	8.00	3
Tomato paste		5.00		10.00
Red wine	1	8.00	3
White wine	1	8.00	3
Chicken broth	8		16
Thyme (bu)		1.00		2.00
Parsley stems (bu)		1.00		2.00
Black peppercorns		1.00		2.00
Bay leaves (ea)		8.00	1
Dried porccini mushrooms		1.00		2.00
Carrots, 1/4″ rounds	1	4.00	2	8.00
Crimini mushrooms, quartered	2	8.00	5
Pearl onions, peeled	1	4.00	2	8.00
Chopped parsley		2.00		4.00

Carefully measure and prepare all ingredients. Seaon the shanks on all sides with salt and pepper. Heat the oil in a suitable braising pot over high heat, and brown the shanks well on all sides.

Remove the shanks, and discard most of the oil. Add the garlic, and cook for aroma. Add the other vegetables, and season with salt and pepper. Cook, stirring occasionally, until the vegetables are soft. Add the tomato paste, and cook for five more minutes, stirring.

Add the red and white wine, and bring to a boil. Cook until the alcohol smell is gone, then add the browned shanks, chicken broth, herbs, peppercorns, bay leaves, and dried mushrooms. Bring to a boil, then reduce to a simmer, cover, and place in a 350 F. oven. Cook until the shanks are tender, but not falling off the bone, about an hour and a half. Remove from the oven.

Remove the cooked shanks from the cooking liquid, and allow to cool to room temperature. Strain the cooking liquid into a suitable pot, and bring to a boil.

Reduce to a simmer, and cook until lightly thickened. Add the mushrooms, carrots, and onions, and return to a simmer. Cook until the carrots are cooked but still firm.

Correct seasoning, and add the parsley. Cool completely. Transfer to a storage container and cover. Label, date, and initial. Store refrigerated.