PRINT THIS RECIPE
Chef Scotley Innis’s Brown Stew Lamb Shank Pot Pie
INGREDIENTS
6 Lamb Foreshank
1 stalk of celery, chopped
2 jumbo carrots, peeled and cut into ¼ – inch rounds
2 onions, peeled and chopped
1 bunch thyme
1 rosemary
20 peppercorns
20 pimento seeds
10 garlic cloves, peeled and chopped
8 quarts chicken stock
1/2 cup red wine
Grape seed oil
Salt & Pepper to taste
PREPARATION
STEP 1
Season each lamb shank with salt n pepper and let rest for an hour. Get a large roasting pan, coat the pan with oil and heat. In a hot pan place lamb shank and brown on both sides.
STEP 2
Once lamb shanks are browned on both sides, set aside and place in a roasting pan. In the same pot add onions, celery, carrots and garlic in a pan cook until veggies are browned off. Add red wine and reduce by half then add chicken stock into pot, bring to a boil. Once stock is boiling add liquid to hotel pan covering the lamb shanks.
STEP 3
Once lamb shanks are submerged in the stock cover with plastic wrap, then aluminum foil. Set oven to 375 degrees and place lamb shanks in oven cook for 2 1/2 hours until fork tender
