Chef Quinn Adkins, Culver’s for the Kitchen Collaborative project Herb-roasted Aussie Leg of Lamb with Hazelnut Demi-glace

  • Prep time 10Min
  • Cook time 4Hr
  • Technique Braise
  • Meat Lamb
  • Cut Leg
  • Serves 4

Boneless Australian leg of lamb marinated with fresh thyme, mint, and rosemary, prepared sous vide and served with a hazelnut-infused demi-glace .


4 Australian lamb shanks 
1 cup flour, for dusting
2 tablespoons kosher salt 
2 tablespoons fresh cracked black pepper  
¼ cup vegetable oil  
1 bottle red wine 
1 each fennel, cored, shaved  
1 each orange peel
1 tablespoon rose water  
1 bunch fresh thyme  

Garnish and Sauce:
¼ cup unsalted butter 
1 cup sweet onion, chopped
1 cup dried apricots  
½ cup olives 
½ cup sambuca 
½ cup vegetable stock 
Kosher salt to taste
Fresh cracked black pepper to taste
Orange supremes as needed, for garnish
Fresh mint, chopped as needed, for garnish


Preheat oven to 375F. Next, Preheat a large dutch oven over high heat; add oil. Meanwhile, in a small bowl combine flour, salt and black pepper.
Next, take lamb shanks and dredge in flour mixture until evenly coated. Once oil begins to smoke, add lamb shanks and sear on each side until golden brown throughout. Add remaining ingredients to the dutch oven and cover. Place in oven and cook for 4 hours, or until meat easily pulls away from the bone.
Refrigerate uncovered overnight in the braising liquid

For the Garnish and Sauce: In a large sauce pot, over medium heat, add butter and onions. Cook until onions are translucent and then add remaining ingredients, except salt and black pepper. Cover and cook over low heat until apricots are softened- about 45 minutes.

Once finished, remove ¾ of the apricots and olives for garnish. Puree the remaining mixture until smooth and season with salt and black pepper, to taste. Reserve all ingredients until ready to use. When serving, garnish with orange supremes and fresh mint.