Braised Lamb Shank with Garbanzo Bean Salad
ByFood52
Test Kitchen-Approved
Photo by Kyle Orosz
- Serves
- 2
This recipe comes from Gavin Kaysen, the executive chef of Spoon and Stable in Minneapolis, MN.
Ingredients
Braised Lamb
- 2 one-pound lamb shanks
- 1 tablespoon olive oil
- 1 cup small dice onion
- 1 cup small dice celery
- 1 cup small dice carrot
- 1 bouquet garni including: thyme, parsely, bay leaf, rosemary—tied together
- 2 cup red wine
- 6 cup veal stock
Garbanzo Beans, Apricots, Sweet Potatoes, and Eggplant & Mint Salad
- 4 garlic cloves, minced
- 1/2 onion, minced
- 1 carrot, diced large
- 12 whole, dried apricots
- 2 cup garbanzo beans (soaked in water overnight)
- 5 cup veal stock
- 1 bouquet garni including: parsely, thyme, black peppercorns, leek greens—wrapped in cheesecloth
- 1 cup sweet potatoes, diced large
- 1 cup eggplant, diced large
- Mint, parsely, orange zest, and olive oil for an herb salad
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Braised Lamb Shank with Garbanzo Bean Salad
Directions
Braised Lamb
- Step 1
Pre-heat oven to 375° F.
- Step 2
Using a large pot, sear the lamb in oil over medium high heat on all sides until dark and caramelized all over.
- Step 3
Add onion, celery, and carrot, and bouquet garni, and sweat for 5 minutes.
- Step 4
Deglaze with red wine, and reduce the liquid by 3/4.
- Step 5
Add veal stock and cover.
- Step 6
Place in oven until tender, about 2 hours.
- Step 7
Remove shanks and let rest, strain liquid and reduce by half.
Garbanzo Beans, Apricots, Sweet Potatoes, and Eggplant & Mint Salad
- Step 1
Using a medium-sized pot, sweat garlic, onions, carrots, and 1 tablespoon of olive oil until translucent, with no color.
- Step 2
Add the apricots and soaked beans.
- Step 3
Cover with veal stock and add bouquet garni.
- Step 4
Cover and slowly simmer until beans are tender, about one hour. Drain.
- Step 5
In two separate pans, cook sweet potatoes and eggplant in 1 tablespoon of oil, season to taste.
- Step 6
Combine sweet potatoes and eggplant into cooked beans, and check seasoning.
- Step 7
Serve braised lamb shanks on a bed of garbanzo bean and vegetable mixture, and garnish with a salad mixture of mint, parsley, orange zest, and olive oil.