SALSA BRAISED LAMB SHANK
SALSA BRAISED LAMB SHANK

SALSA BRAISED LAMB SHANK

Yield
24 portions
Portion Size
1 lamb shank and 1 cup potatoes
Ingredients: Measure:
Vegetable oil
1 tbsp
Lamb shanks
24
White onion, medium dice
3 cups
Salt
3 tbsp
Ground black pepper
1-1/2 tbsp
Beef stock
1 cup
5 cups
Rye bread, small dice
3 cups
Extra virgin olive oil
1-1/2 tbsp
Salt
1 tsp
Ground black pepper
1/2 tsp
Parmesan cheese, shredded
1 cup
Mashed potatoes
24 cups
Salsa braised lamb shanks
24
Toasted parmesan breadcrumbs
3 cups
Parsley, rough chop
Basil, rough chop

Directions

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

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

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

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

  5. Pour in beef stock to deglaze.

  6. Place lamb shank back into Dutch oven.

  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. Cover with lid and place Dutch oven into preheated oven.

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

  10. Skim fat from the top of sauce.

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

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

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

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

  15. Top with salsa braised lamb shank.

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

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

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