Ten 22 shared this recipe as part of the Sacramento Dine Downtown Week.
1022 2nd Street
Espresso-Braised Lamb Shank
Jay C. Veregge ~ Executive Chef
(serves 4 guests)
4 ea lamb shank (16-22 oz)
1 cup beef stock
2 cups espresso “liquid” or coffee
2 ea yellow onion, quartered
to taste salt & pepper
3 oz reserved braising liquid (bone marrow pan drippings)
¼ cup caramelized onion
1 cup sherry wine, reduced
1 cup roasted mushrooms
2 bunches Swiss chard
2 oz red wine vinegar
½ tsp garlic
1 tsp olive oil
Preheat oven to 400°.
Season lamb shanks with salt and pepper, sear on all sides, then place into a large pan or pot.
In pot with lamb shanks, add quartered onions, espresso (or coffee) and beef stock.
Bake for 3 ½ hours or until very tender.
Reserve three ounces of braising liquid (bone marrow pan drippings) for sauce.
While lamb is cooking, roast mushrooms for 10 minutes or until cooked.
In a sauté pan, sauté onions until caramelized and deglaze pan with sherry wine.
Chop mushrooms and add to pan after wine has reduced to one-half of original volume.
Add reserved braising liquid. Set sauce aside for plating.
Heat another sauté pan with oil and add garlic and chard.
Season with salt and pepper.
Add red wine vinegar and allow steam to wilt chard.
Continue cooking until chard is fully cooked.
Place one lamb shank on each plate.
Portion Swiss chard into equal portions and place next to each lamb shank.
Pour sauce over all items.
Serving Suggestion: This dish goes well with mashed potatoes.