Formerly a chef at the five star restaurant, The Inn at Little Washington, now a farm intern, Mike Peterson presents his yummy recipe for Lamb Shanks made with sustainably raised lamb.
‘Five Spice’ Rubbed & Braised Mount Vernon Farm Lamb Shank
2 Lamb Shanks
3 ea Cardamom pods, ground
1t Celery salt
1t Ground Cloves
2ea. Star Anise, ground
1/2 t Pink Peppercorns, ground
5 ea. Garlic cloves, crushed
1ea. White onion, coarsely chopped
1ea. Carrot, coarsely chopped
1ea. Celery stalk, coarsely chopped
Cracked Black Pepper
1Qt. Lamb Stock (Beef or Chicken will suffice)
1c. Figs, Chopped (Dried are fine with this recipe)
1/4 bottle Dark Red Wine (I’ll leave it up to you what to do with the rest of the bottle!)
3 sprigs each fresh rosemary, thyme, and oregano
1T Vegetable Oil
Method of Preparation:
-Combine ground cardamom, cloves, star anise, pink peppercorn, and celery salt. Then season with salt and black pepper
-Generously rub each lamb shank with this mixture and let sit for 1 hour
-In a hot, nearly smoking dutch oven or large soup pot, add the vegetable oil and sear the shanks on all sides until each side has caramelized and is a deep brown
-Remove the lamb and add the onion. Stir continuously for 4 minutes, then add celery, carrot, and garlic. Continue to saute and stir for an additional 7 minutes over low-medium heat.
-Add figs and deglaze pan with red wine being sure to scrape the bottom of the pot so the fond will not burn.
-Add stock, fresh herbs, and bring liquid to a boil.
-Preheat oven to 300 degrees
-Add shanks back to liquid and cover pot
-Rotate lambs in liquid every 30 minutes for 3 hours, or until lamb is falling off the bone!
Mike Peterson is currently a ‘long-term’ intern at Mount Vernon Farm. A long-time desire for sustaining local agriculture has brought him from a Five-Star, Five-Diamond professional kitchen to the farm in hopes of gaining the long-term education on what exactly it takes to support and educate a community. Mike still keeps in touch with cooking by helping Mount Vernon Farm customers understand cooking methods and recipes for grass-finished meats, as well as occasional private dinners. To read more about Mike’s farm internship, see his guest blog post on Hartkeisonline.com.
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