SUPERIOR FRENCH DIP
Adapted from West Coast Prime Meats Cooks © 2015
- Four braised American lamb shanks in their braising liquid (see recipe)
- Four ounces soft herb-infused cheese, such as Boursin or Cypress Grove Herbes de Humboldt
- One cup fresh baby greens, such as spinach and arugula, washed, spun-dry and split into four portions
- Four day-old French sandwich rolls, split lengthwise and toasted
- Eight sandwich toothpicks
- Bring the lamb shanks, in their braising liquid, to a simmer. Cook for three-four minutes or until the meat is warmed through.
- Using a slotted spoon, remove the lamb shanks from the broth. Pull the meat off the bone, discard the sinew, fat and silverskin and set aside.
- Strain the braising liquid, discard everything left in the strainer and keep the strained liquid at hand.
- Spread one-eighth of the cheese on each side of the toasted rolls.
- Divide the pulled lamb shank meat into four portions, place a serving of the lamb on the bottom of each roll, then place a portion of baby greens. Secure the top of the roll with two sandwich picks.
- For each sandwich, ladle approximately one-half cup of the hot braising liquid into a ramekin, place alongside the sandwich and serve.
Braised Lamb Shanks
- Four volcano-style lamb shanks
- Two teaspoons coarse salt
- Two teaspoons freshly-ground pepper
- Quarter-cup vegetable oil
- Two large carrots, peeled and cut into 1-inch chunks
- One brown onion, peeled, cored and cut into eight pieces
- Four ribs celery, washed, leaves removed and cut into 1-inch chunks
- One teaspoon dried thyme
- One teaspoon dried Greek oregano
- One teaspoon dried rubbed sage
- One cup tomato purée
- Two quarts lamb stock or one quart beef stock and one quart vegetable stock
- Preheat the oven to 350 degrees Fahrenheit.
- Rub the lamb shanks with the salt and pepper.
- Combine the tomato purée with the stock in a medium sauce pan and bring to a simmer over medium flame.
- Meanwhile, place a sauté pan, large enough to hold all four shanks, on the stove. Add half of the vegetable oil and heat over medium-high flame. Place in the lamb shanks so they don’t overlap; turn the heat down to medium. Allow the shanks to brown on all sides (8-10 minutes). Remove from the sauté pan and place in a medium ovenproof casserole dish.
- In the sauté pan you used to cook the lamb shanks, place the carrots, onion, celery and dried herbs. Cook for about five minutes, to allow the vegetables to brown slightly. Add a bit more vegetable oil if necessary.
- Once the vegetables are brown, add them to the lamb, along with the tomato-stock mixture. Press a piece of aluminum foil on top of the liquids, then cover the dish with a lid and place in the oven.
- Roast for 2-1/2 to 3 hours or until the lamb is fork-tender. Remove from the oven, remove the lid, carefully slice a few slits into the foil and allow the meat to cool on the counter for about 30 minutes. Refrigerate for at least 24 hours.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
Photo courtesy of Superior Farms
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