Ten 22 shared this recipe as part of the Sacramento Dine Downtown Week.

1022 2nd Street
Old Sacramento

Espresso-Braised Lamb Shank
Jay C. Veregge ~ Executive Chef
(serves 4 guests)

Lamb Shank
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

Swiss Chard
2 bunches Swiss chard
2 oz red wine vinegar
½ tsp garlic
1 tsp olive oil


Lamb Shank
 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.

Swiss Chard
 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.


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