Author Notes
This recipe comes from Gavin Kaysen, the executive chef of Spoon and Stable in Minneapolis, MN. —Food52
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Braised Lamb Shank with Garbanzo Bean Salad
Ingredients
- Braised Lamb
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2
one-pound lamb shanks
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1 tablespoon
olive oil
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1 cup
small dice onion
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1 cup
small dice celery
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1 cup
small dice carrot
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1
bouquet garni including: thyme, parsely, bay leaf, rosemary—tied together
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2 cups
red wine
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6 cups
veal stock
- Garbanzo Beans, Apricots, Sweet Potatoes, and Eggplant & Mint Salad
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4
garlic cloves, minced
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1/2
onion, minced
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1
carrot, diced large
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12
whole, dried apricots
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2 cups
garbanzo beans (soaked in water overnight)
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5 cups
veal stock
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1
bouquet garni including: parsely, thyme, black peppercorns, leek greens—wrapped in cheesecloth
-
1 cup
sweet potatoes, diced large
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1 cup
eggplant, diced large
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Mint, parsely, orange zest, and olive oil for an herb salad
Directions
- Braised Lamb
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Pre-heat oven to 375° F.
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Using a large pot, sear the lamb in oil over medium high heat on all sides until dark and caramelized all over.
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Add onion, celery, and carrot, and bouquet garni, and sweat for 5 minutes.
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Deglaze with red wine, and reduce the liquid by 3/4.
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Add veal stock and cover.
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Place in oven until tender, about 2 hours.
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Remove shanks and let rest, strain liquid and reduce by half.
- Garbanzo Beans, Apricots, Sweet Potatoes, and Eggplant & Mint Salad
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Using a medium-sized pot, sweat garlic, onions, carrots, and 1 tablespoon of olive oil until translucent, with no color.
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Add the apricots and soaked beans.
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Cover with veal stock and add bouquet garni.
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Cover and slowly simmer until beans are tender, about one hour. Drain.
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In two separate pans, cook sweet potatoes and eggplant in 1 tablespoon of oil, season to taste.
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Combine sweet potatoes and eggplant into cooked beans, and check seasoning.
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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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