Honey-Bourbon Braised Lamb Shanks
3 hrs. - overnight
• 6 American Lamb shanks
• Salt and pepper to taste
• 2 ounces canola oil
• 1 rib celery, coarsely chopped
• 1 small Spanish onion, coarsely chopped
• 1 carrot, coarsely chopped
• 1 teaspoon black peppercorns
• 3 to 4 sprigs fresh thyme (whole)
• 1 bay leaf
• 2 cups bourbon
• 1 1/2 quarts chicken stock
• 1 quart lamb or veal demiglace (or beef stock)
• 1/3 cup honey
• Wilted greens for serving
- Preheat the oven to 180°F for overnight braising, or 350°F for faster braising. Season lamb shanks with salt and pepper. In a large sauté pan, heat oil; sear shanks on all sides to golden brown.
- Remove to a deep roasting dish. In the same sauté pan, add celery, onion and carrot; sauté until lightly caramelized. Add peppercorns, thyme and bay leaf.
- Deglaze with bourbon; reduce until dry. Add stock and demiglace; bring to a simmer.
- Once simmering, pour over seared lamb shanks. Cover tightly with foil; braise until tender and the meat easily falls from the bone, about 3 hours at 350°F or overnight at 180°F.
- Remove shanks from braising liquid; strain liquid and discard solids. Over medium-high heat, reduce braising liquid to au jus or natural juices sauce. Stir in honey and adjust seasoning with bourbon, salt and pepper. Pour hot liquid over shanks.
- Place a warm lamb shank in bowl over wilted greens with braising liquid spooned over top.
Source: American Lamb Board & Chef/Owner Jennifer Jasinski of Rioja, Bistro Vendôme, Stoic & Genuine, Euclid Hall, Ultreia