Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Montana Inspired Braised Lamb Shank with Big Sky Forest Mushroom Ragout
2 Min Read
Diane Ridge
Yield: 4 servings
4 lamb fore shanks, Big Timber
Meats, (16- 18 oz ea)*
2 tsps. kosher salt
1 tsp. black pepper
2 tsps. safflower oil, Montola Brand*
3⁄4 cup white wine, Riesling, Mission Mountain
Winery*
4 oz. carrot, medium diced*
4 oz. onion, medium diced*
2 oz. shallot, chopped*
1 oz. garlic, chopped*
2 1⁄2 cups vegetable stock, house made
Mush room Ra gout:
6 oz. mushroom mix (shitake, oyster,
morel) Garden City Fungi & Larry
Evans Fungi*
1 Tbsp. garlic, minced*
2 oz. butter, Meadow Gold Dairy*
2 oz. shallots, minced*
1⁄2 cup white wine, Riesling, Mission Mountain
Winery*
1⁄2 cup braising liquid from shanks, strained
1⁄2 cup heavy cream, Meadow Gold Dairy*
3⁄4 tsp. kosher salt
1⁄2 tsp. black pepper, ground
1 tsp. fresh thyme, minced, Western Montana
Growers Co-op*
61⁄2 oz. tomatoes, peeled, peeded, medium
diced*
2 tsps. chives, cut 1⁄4”*
Garnishes: reserved mushrooms and chives
For the lamb: Preheat oven to 300°F. French lower section of the fore shank. Season shank with salt and pepper.
In a rondeau, heat the oil, brown shanks, and remove.
Degrease pan, and deglaze with wine.
Add vegetables and garlic and sweat until soft. Return shanks to the pot along with stock. Cover, place in oven and cook for 2 hours.
Check for doneness. Meat should be fork tender. Keep warm for service, reserving braising liquid.
For the ragout: Sauté mushrooms, garlic, and shallots in butter until soft, about 2 minutes. Deglaze the pan with wine, bring it to a slow boil and reduce by half.
Reserve approximately one quarter of the mushrooms for later use as garnish.
Add braising liquid from the shanks and reduce total liquid in half.
Add the cream and again reduce total liquid in half.
Add salt, pepper, thyme, tomatoes, and approximately ¾ of the chives. Simmer for 5 minutes.
For service: Garnish with reserved mushrooms and chives.
Recipe and photo from Executive Chef Tom Siegel CEC, The Univeristy of Montana Dining Services, for the 2005 Montana Dept. of Agriculture Montana Chef Competition. *Denotes ingredients from Western Montana Growers Co-op or other regional sources.
Read more about:
RecipesAbout the Author
Read more
Oct 18, 2024
Sponsored Content
Oct 11, 2024