Serves: 6-8
8 lamb shanks
AP flour — for coating
2 onions
4 garlic cloves, chopped
1 cup parsnip, diced large
1 cup carrot, diced large
1½ cups baby red potatoes, halved
1½ cups whole pearl onions
1 cup red wine
1 cup beef stock
1 cup chicken stock
1 X 14 oz can diced tomatoes
1 tbsp rosemary, chopped
1 tbsp thyme, chopped
2 tbsp parsley, chopped
METHOD
Toss lamb shank in flour to coat. In a heavy-bottom pan over med. high heat, brown all sides of lamb. Remove
and set aside. Reduce heat to medium; add onions, garlic, carrots and parsnip. Cook until starting to lightly
caramelize. Deglaze with red wine, scraping bottom of pan. Add stocks, tomatoes and herbs. Return lamb to the
pot cover and simmer for 1 to 1 ½ hours or until tender. Remove lamb from braising liquid. Reduce braising
liquid by ¼. While liquid is reducing cut meat off bones and return to liquid.
Divide “stew” equally into croques. Top with puff pastry (with hole) and bone garnish. Bake in 400
degree oven until golden brown and pastry is cooked all the way through.
Garnish with a parsley and lemon gremalata and roasted cherry tomatoes on the vine. •