Braised Lamb Shanks with Orange Lamb Reduction
|1 eachbraised lamb shank; see recipe|
|1 ouncetoasted pine nuts; ground|
|2 ouncescranberry chutney; as needed|
|2 fluid ouncesOrange sauce reduction for Lamb Shank; as needed|
|5 ouncesred potato; see directions|
|seasonal vegetables; as needed|
|chopped fresh parsley; for garnish|
|1 fluid ouncebeurre blanc; as needed|
Braised Lamb Shanks with Orange Lamb Reduction Preparation
Sanitation Instructions: Wash, rinse, and sanitize all utensils and equipment before and after use. Wash hands before handling any food, after handling raw food, and after any interruption that may contaminate hands.
Put cranberry chutney on top of shank. Top with ground pine nuts and toast in salamander to lightly brown.
Arrange the seasonal vegetable to the left of the center with room for the red potato Gruyere cheese stack. Place lamb shank in front of potato and vegetables. Ladle equal amounts of Orange Lamb reduction to the left and right of the shank.
Garnish sauce with beurre blanc. Garnish lamb shank with chopped parsley.
Per Serving (excluding unknown items): 65 Calories; 6g Fat (94.3% calories from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 16mg Cholesterol; 63mg Sodium. Exchanges: 1 Fat.
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