Nova Scotia Braised Lamb Shank with Vanilla-scented Sweet Potato Puree



Cook Time
90 Minutes
Yield:
4 Servings
Chef:
Bryan Corkery
Source:
Oceanstone Seaside Resort

Ingredients: 

4 Lamb Shanks
6 oz Pearl Onions
2 Vine Ripe Tomatoes
1 clove Fresh Garlic
1 sprig Fresh Rosemary
8 ½ cups Beef or Veal Stock
½ cup All Purpose Flour
4 Sweet Potatoes, large
1 pod Fresh Vanilla
2 Red Peppers, large
2 Green Zucchini, large
Salt & Pepper, to taste

Method: 

METHOD FOR LAMB

  • Season shanks with salt & pepper
  • Dust seasoned shanks with all purpose flour
  • In a heavy-bottom pot, sear shanks in olive oil until browned
  • Crush and chop garlic clove
  • Add pearl onions and chopped garlic to pot
  • Dice tomato
  • Add tomato, rosemary sprig, and beef stock to pot (add additional beef stock or water to just cover shanks)
  • Bring to a boil and reduce heat, cover pot, and continue to cook on low heat until shanks are tender. (Approx. 45 mins.)
  • Carefully remove cooked shanks from liquid and set aside
  • Strain cooking liquid and return strained liquid to pot and reduce by half
  • Thicken sauce with cornstarch slurry* to desired thickness (or just continue to reduce liquid to desired thickness)

* To make cornstarch slurry, mix together equal parts cornstarch and water or stock

METHOD FOR SWEET POTATOES

  • Arrange sweet potatoes on baking sheet; do not pierce skins of potatoes
  • Roast in oven at 350°F for 30-45 minutes or until potatoes are soft
  • Remove from oven and allow to cool slightly; skins should separate from roasted potato
  • Peel skins from potatoes and blend
  • Split vanilla pod lengthwise and scrape out seeds
  • Add seeds to sweet potato and continue to blend until smooth

METHOD FOR VEGETABLES

  • Using a melon baller, scoop out globes of zucchini
  • Cut peppers into triangles
  • In a metal bowl, toss vegetables with olive oil, salt & pepper
  • Roast in oven at 350°F until red pepper begins to take on colour


Photo of Nova Scotia Braised Lamb Shank with Vanilla-scented Sweet Potato Puree
Nova Scotia Braised Lamb Shank with Vanilla-scented Sweet Potato Puree