Braised Lamb Shank with Garbanzo Bean Salad

By Food52
December 8, 2015
2 Comments


Author Notes: This recipe comes from Gavin Kaysen, the executive chef of Spoon and Stable in Minneapolis, MN. Food52

Serves: 2

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 cups red wine
  • 6 cups 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 cups garbanzo beans (soaked in water overnight)
  • 5 cups 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

Directions

Braised Lamb

  1. Pre-heat oven to 375° F.
  2. Using a large pot, sear the lamb in oil over medium high heat on all sides until dark and caramelized all over.
  3. Add onion, celery, and carrot, and bouquet garni, and sweat for 5 minutes.
  4. Deglaze with red wine, and reduce the liquid by 3/4.
  5. Add veal stock and cover.
  6. Place in oven until tender, about 2 hours.
  7. Remove shanks and let rest, strain liquid and reduce by half.

Garbanzo Beans, Apricots, Sweet Potatoes, and Eggplant & Mint Salad

  1. Using a medium-sized pot, sweat garlic, onions, carrots, and 1 tablespoon of olive oil until translucent, with no color.
  2. Add the apricots and soaked beans.
  3. Cover with veal stock and add bouquet garni.
  4. Cover and slowly simmer until beans are tender, about one hour. Drain.
  5. In two separate pans, cook sweet potatoes and eggplant in 1 tablespoon of oil, season to taste.
  6. Combine sweet potatoes and eggplant into cooked beans, and check seasoning.
  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.

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Reviews (2) Questions (0)

2 Comments

windysiprits December 29, 2015
Ok, I made this for Christmas day supper and broke the rule, "Never make a new recipe for a big dinner." But this was perfection. Honestly, I never checked the lamb until the two hour mark, and left it in for another 1/2 hour....and then reduced the sauce (which by the way is heaven). Definitely will be making this again. Thanks for such a great recipe!
 
Michael S. December 23, 2015
How would I make this for a crowd?