SALSA BRAISED LAMB SHANK

Directions

1. Step 1

   Make SALSA BRAISED LAMB SHANK: Preheat oven to 300°F.

2. Step 2

   In a large Dutch oven, heat the vegetable oil over medium heat.

3. Step 3

   Season lamb shanks with 3 tablespoons salt and 1 1/2 tablespoons pepper. Brown on all sides; set aside.

4. Step 4

   Remove excess fat from Dutch oven, return to flame and add diced white onion; cook until lightly carmelized.

5. Step 5

   Pour in beef stock to deglaze.

6. Step 6

   Place lamb shank back into Dutch oven.

7. Step 7

   Reserve 1 cup Rosarita® Ground Salsa and pour remaining 4 cups into Dutch oven. Bring to a boil then reduce to a simmer.

8. Step 8

   Cover with lid and place Dutch oven into preheated oven.

9. Step 9

   Cook for 1 1/2 hours or until lamb shank is tender and falling off the bone.

10. Step 10

    Skim fat from the top of sauce.

11. Step 11

    Make TOASTED PARMESAN BREADCRUMBS: Preheat oven to 350°F.

12. Step 12

    Small dice rye bread and toss in extra virgin olive oil, salt and pepper until well coated.

13. Step 13

    Sprinkle with parmesan cheese and bake 5 minutes, toss, then bake for another 5 minutes until well toasted.

14. Step 14

    To Make ONE PORTION: Scoop 1 cup of mashed potatoes into a shallow bowl.

15. Step 15

    Top with salsa braised lamb shank.

16. Step 16

    Garnish with 2 tablespoons of toasted parmesan breadcrumbs and roughly chopped herbs.

17. Step 17

    CHEF'S NOTES: Salsa can be used twice, both with braise and dish. Can substitute in chicken thighs.