Recipe #5303
Braised and Grilled Lamb Shanks
| Preparation: | 20 min |
| Marinating/Waiting: | 2 h |
| Cooking: | 3 h |
| Total: | 5 h 20 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Lamb |
| Source: | Chef Ian Perreault |
Recipe ingredients
- 4 lamb shanks
- 2 cups (500 mL) finely diced carrot, onion, leek, garlic (mirepoix)
- Marinade
- 2 Tbsp. (30 mL) honey*
- ¼ cup (60 mL) Dijon mustard*
- ¼ cup (60 mL) Irresistible orange juice*
- 1 orange, diced
- 1 bunch of thyme, chopped
- 2 garlic cloves, chopped
- 1 tsp. (5 mL) Irresistible coarse black pepper*
- 5 Irresistible bay leaves*
- ¼ cup (60 mL) coarsely chopped fresh ginger
- Sufficient quantity, olive oil*
- Salt and pepper to taste
Preparation
Trim and season lamb shanks.
In a casserole, lay lamb shanks on top of the mirepoix, add water to cover and simmer for 2½ hours. Remove and reserve shanks.
In a bowl, combine marinade ingredients.
Put hot shanks in marinade, turning to coat evenly, and marinate for 2 hours.
Preheat barbecue to high.
Drain shanks and lay them on the hot grill.
Reduce heat to medium, and grill shanks 5 - 6 minutes per side.
Suggestion
Trimming lamb shanks of as much fat as possible enhances the flavour!.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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