Braised Lamb Shanks with Orange Lamb Reduction

Braised Lamb Shanks with Orange Lamb Reduction

Ready in 4 hours

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Fine dining cuisine


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1 each braised lamb shank; see recipe
1 ounce toasted pine nuts; ground
2 ounces cranberry chutney; as needed
2 fluid ounces Orange sauce reduction for Lamb Shank; as needed
5 ounces red potato; see directions
seasonal vegetables; as needed
chopped fresh parsley; for garnish
1 fluid ounce beurre blanc; as needed

Original recipe makes 1 Serving



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.


Added on Award Medal
Calories Per Serving: 291 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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