Chef James Eddington Australian Lamb Shanks
- Prep time 30Min
- Cook time 3Hr, 30Min
- Technique Sear
- Meat Beef
- Cut Shank
- Serves 4
with Pearl Onion–Barley Risotto and Bourbon Pan Sauce
Ingredients
Lamb Shanks
- 4 Australian lamb shanks, at room temperature
- Salt and freshly ground black pepper, to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1/4 cup balsamic vinegar
- 6 ounces bourbon
- 2 cups red wine
- 4 sprigs thyme
- 2 sprigs rosemary
- 2 bay leaves
- 2 cups vegetable stock
Pearl Onion–Barley Risotto
- 2 tablespoons olive oil
- 2 Spanish onions, thinly sliced on a mandoline
- Salt and freshly ground black pepper, to taste
- 3 cloves garlic, finely minced
- 1 1/2 cups pearl barley
- 12 pearl onions, peeled
- 2 tablespoons sherry vinegar
- 3/4 cup white wine
- 3 cups vegetable stock, plus more as needed
- 2 tablespoons nutritional yeast
- 2 tablespoons finely minced flat-leaf parsley
- Squeeze of lemon juice
Garnish
- Lemon zest
- Micro greens
Method
Lamb Shanks:
- Preheat the oven to 300°F.
- Season the lamb with salt, pepper, and the onion and garlic powders and allow it to sit for 30 minutes at room temperature.
- Heat a skillet over medium-high heat and add the oil. Heat the oil until it rolls. Sear the lamb on all sides, working two at a time so you do not crowd the pan. Remove the lamb to a plate.
- Add the onion and cook, stirring often, until the onions are starting to turn translucent.
- Add the celery and carrot and continue to cook until they start to soften, about 5 minutes, stirring often.
- Deglaze the pan with the vinegar and 3 ounces of the bourbon and cook until the vinegar has cooked completely off.
- Add the wine and the herbs and cook until the wine is reduced to 1/4 of the original volume.
- Add the stock and bring it to a simmer. Return the lamb to the pan and cover.
- Place in the oven and cook until the lamb is tender, 2 1/2 to 3 hours. Transfer the shanks to a sheet pan carefully as the meat will be tender.
- Strain the cooking liquid into a bowl and discard the solids. Place the liquid in a small sauce pot and reduce by half or until the liquid coats the back of a spoon.
- Add the remaining 3 ounces of bourbon and season with salt and pepper. Reserve for plating. (You can thicken with cornstarch if needed.)
Pearl Onion–Barley Risotto:
- Add the oil to skillet over medium-low heat. When the oil is hot, add the Spanish onions and season with salt and pepper; cook until translucent, stirring often, about 5 minutes (these soft translucent onion strings will replace the need for cheese and help bind the risotto).
- Add the garlic and continue cooking until it is soft and fragrant, about 2 minutes.
- Add the pearl barley and pearl onions to the pan and toast for 2 to 3 minutes, stirring constantly.
- Deglaze the pan with the vinegar and then add the wine. Cook the wine until it is reduced to 1/4 the original volume.
- Add 1 cup of the stock and the yeast and cook, stirring often, until the pan is almost dry. Repeat the process of adding stock and cooking to a dry pan until the barley is tender and the mixture starts to have a slightly creamy look.
- Add the parsley and lemon juice, adding more stock if needed. Season with salt and pepper and serve with the lamb shanks.
- Garnish with lemon zest and micro greens.
