"Jennifer Martiné"
Braised Lamb Shanks with Carrots, Allium & Firelit Coffee Liqueur
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Braised Lamb Shanks with Carrots, Allium & Firelit Coffee Liqueur

Haven, Oakland, California, Kim Alter / March 2012

For 4 servings

• 1/4 cup olive oil
• salt
• black pepper, freshly ground
• 5 lbs. lamb shanks
• 1 lb. carrots, finely chopped
• 1 lb. celery, finely chopped
• 1 lb. onion, finely chopped
• 1/2 bottle red wine
• 1/2 bunch thyme
• 1/2 bunch parsley
• 1 bay leaf
• beef stock

  1. Heat oven to 325°F.

  2. Heat oil in large rondeau set over high heat; season lamb; sear until brown on all sides; place lamb on a platter.

  3. Reduce heat to medium; add carrots, celery, and onion; cook, stirring occasionally, until softened and brown; deglaze with wine; reduce by 75 percent; add shanks, thyme, parsley, bay leaf, and stock to cover; place parchment paper round on top; cover tightly with foil; place in oven; braise until tender and meat is falling from bone (about 2 hours); remove from oven; cool in liquid; place lamb on a platter; reserve.

  4. Strain braising liquid through fine chinois into a pot; discard solids; reduce brasing liquid to sauce consistency; season; remove from heat; reserve (keep warm).

Carrot puree:
• 2 Tbsps. unsalted butter
• 2 carrots, thinly sliced
• 1 Tbsp. coriander seeds, toasted and tied in cheesecloth
• salt
• black pepper, freshly ground

  1. Heat butter in small pot set over medium-low heat; add carrots, coriander seed sachet, and 1/2 cup water; cover with parchment paper round; cook until carrots are softened; remove from heat; drain into a bowl; remove sachet.

  2. Place carrots in bowl with cooking liquid; puree with hand blender; strain through fine chinois; season; reserve (keep warm).

Roasted carrots:
• 3 Tbsps. olive oil
• 2 bunches rainbow carrots with tops on
• 2 cloves garlic, crushed
• 1 tsp. salt
• 3 Tbsps. unsalted butter

Heat oil in large rondeau set over medium heat; remove tops from carrots; add to pan; place carrot bottoms and garlic on top; season; cook, rotating carrots frequently, until starting to soften; add butter; cook until carrots are softened; remove from heat; remove carrots from tops; reserve (keep warm); discard carrot tops and garlic.

Cipollini onions with Firelit sauce:
• 2 Tbsps. olive oil
• 2 lbs. cipollini onions
• 1 cup Firelit Coffee Liqueur
• 1 cup brewed coffee (preferably Blue Bottle)
• 2 Tbsps. unsalted butter
• salt

Heat oil in large skillet set over medium-high heat; add onions; cook, stirring frequently, until brown and softened; deglaze pan with liqueur; reduce by half; add coffee; reduce by half; add 1 cup reserved braising liquid; reduce by half; stir in butter; season; remove from heat; strain through fine chinois into clean bowl; reserve onions and Firelit sauce separately (keep warm).

• 2 rainbow carrots, thinly shaved
• 4 carrot tops, finely chopped
• 1 orange, zested and juiced
• 1 tsp. olive oil
• 1 tsp. salt

  1. Place carrots in large bowl; add tops, juice, zest, oil, and salt; toss to coat; reserve.

  2. To serve, remove any extra fat and bones from meat, keeping shank as whole as possible (some meat will naturally shred as you work; place it under shank when plating); place in large serving bowl; arrange carrot puree, roasted carrots, and cippolini onions around to hide any holes; spoon Firelit sauce around; top with raw carrot salad.

What to drink: Le Clos du Caillou Vieilles Vignes Côtes du Rhône 2010