linda@morganvalleylamb.com
Office: 435-864-4997
Cell: 435-864-7298
Jamie & Linda Gillmor
P.O. Box 517
Delta, UT 84624
Braised Morgan Valley Lamb Shank
4 Morgan Valley Lamb Shanks
˝ cup A/P flour
1 Tbs. kosher salt
1 tsp. black pepper, ground
˝ cup olive oil
Lamb stock
4 carrots, peeled and cut into sticks
2 onions, diced
6 ribs celery, cut on bias
6 cloves garlic, sliced
1 Tbs. thyme, chopped
3 bay leaves
˝ lemon, juice and peel
1 cup red wine
Flour, salt and pepper shanks. In braising pan, heat olive oil. Add shanks. Cook shanks till browned, then remove from pan. Use this same pan to sauté remaining ingredients until wilted. Add red wine. Put shanks back into pan with vegetables and add enough lamb stock to cover ingredients. Cover pan and bake for 6 hours at 325 degrees. Pull shanks and vegetables out of sauce and reduce sauce by ˝. Add shanks and vegetables back to the sauce. Heat and serve with mashed potatoes and gremolata.
Recipe shared by
Chef Rosanne Ruiz
Sirius Food L.L.C.
P.O.Box 981285
Park City, UT 84098