Henry Pervais' Lamb Shanks

Lamb Shanks from from Chef Henry Pervais, Henry's International Caterers

10-12 Servings

10 - 12 Lamb Shanks
Brush With Oil, Salt and Pepper to Taste,
Roast for 25 Minutes In 450 Degree Oven

Sauté Vegetables Until Slightly Browned

Onion Diced 12 Oz
Carrots Diced 8 Oz
Celery Diced 5 Oz
Rosemary Leaves, 1 Tbsp
fresh & chopped
Garlic Minced 1 Tbsp
Bay Leaf 1

Mix Stock
Red Wine 4 Oz
Demi Glazed 12 Oz
Veal Stock

Add Stock To Vegetables. Bring To Boil. Pour Over Shanks. Cover And Braise In 350 Degree Oven About 1 Hour Or Until Tender.

Remove Shanks, Strain Braising Liquids, Reduce By One-Third, Pour Over Shanks And In A Serving Dish

Serve with White Rice or, Preferably, Creamy Garlic Mashed Potatoes