Alex Harrell’s recipe for Braised Lamb Shanks serves the tender hind shanks atop a generous pillow of roasted cauliflower and fregola pasta. A dollop of Citrus Gremolata gives the dish an extra bit of zing.
recipe 
yields
6 servings
6 Lamb Hind Shanks (about 1 pound each), trimmed of excess fat and sinew,Lamb Braising Liquid (recipe follows),Salt and Pepper to taste,Citrus Gremolata (recipe follows)
1 quart chopped onion
2 cups chopped celery
2 cups peeled and chopped carrot
2 tablespoons olive oil
8 cloves garlic, peeled and chopped
6 sprigs rosemary
4 bay leaves
2 cups red wine
1½ gallons lamb, beef or veal stock
2 ounces sorghum,2 tablespoons fermented chili paste
1 large head cauliflower, trimmed into florets
2 tablespoons extra virgin olive oil,Salt and pepper to taste
1 tablespoon unsalted butter
4 cups kale, washed and torn into bite pieces
3 cups fregola pasta, cooked
1 cup lamb braising liquid
⅓ cup panko breadcrumbs, toasted
2 tablespoons chopped parsley
½ tablespoons orange zest
1½ teaspoons minced garlic
Pinch salt
Lamb Shanks
Braising Liquid
Roasted Cauliflower and Kale
Citrus Gremolata|
steps
Lamb Shanks
- Preheat oven to 325 degrees.
- Season lamb shanks liberally with salt and pepper.
- In large dutch oven, brown shanks over medium high heat on all sides.
- Pour lamb braising liquid over shanks and cover with lid.
- Cook lamb shanks in oven until tender, about 2 hours. Check for tenderness after 1½ hours.
- Once shanks have cooked until tender, allow to rest in cooking liquid for 1 hour.
- To serve, warm lamb shanks in braising liquid in 350 degree oven.
- Divide kale and fregola between 6 large bowls. Add 1 shank to each bowl.
- Sprinkle Citrus Gremolata on top of each shank.
- Serve immediately.
Braising Liquid
- In very large pot, caramelize onions, celery and carrots in olive oil over high heat. Once caramelized, add garlic and aromatics.
- Deglaze with red wine and cook until wine has reduced by ⅔.
- Add stock, sorghum, chili paste and bring to simmer.
- Simmer for 20 minutes.
Roasted Cauliflower and Kale
- Preheat oven to 350 degrees.
- In medium-sized bowl, toss cauliflower florets in olive oil and salt and pepper.
- Add seasoned cauliflower to baking sheet, roast until browned, about 15 minutes.
- In large sauté pan, melt butter over medium heat. Once melted, add kale. Cook until wilted, approximately 2-3 minutes.
- Add cooked fregola and roasted cauliflower, and gently toss until mixed with kale. Season with salt and pepper, and add lamb braising liquid.
Citrus Gremolata
- In medium bowl, combine all ingredients. Gently mix until well-combined.
Date Published: 01.16.16
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- From Chef Alex Harrell of Angeline in New Orleans, Louisiana
