Braised Shank of Pauillac Lamb with Caramelized Veal Sweetbreads and Roast Artichoke Jus
Elegantly presented raisin-stuffed lamb garnished with cream spinach, braised sweet breads and artichokes.
- 3 front lamb shanks
- 3/4 cup flour
- 3 tomatoes, chopped
- 1 carrot, chopped
- 1 onion, chopped
- 1 leek, chopped
- 6 cloves garlic, crushed
- 2 sprigs thyme
- 2 star anise
- 1 teaspoon white peppercorns, cracked
- 1/4 cup tomato paste
- 1 bottle Petite Syrah wine (1 liter/1 quart)
- 2 quarts veal stock
- 10 ounce caul fat
- 1/2 walnut-currant baguette
- 12 baby artichokes
- 10 ounce veal sweetbreads; blanched, cleaned and divided
- 10 ounce raw chicken mousse
- 1/2 cup carrot brunoise
- 1/2 cup celeriac brunoise
- 1 leek brunoise
- 2 cups shaved black truffles, chopped
- 3/4 cup California raisins, chopped
- 2 ounce chopped fresh oregano
- Salt and pepper; to taste
- 6 oven-dried Roma tomato petals
- 3/4 cup heavy cream
- 3 cloves garlic, crushed
- 1/2 cup hard butter
- 12 ounce baby spinach, picked and cleaned
- 1/4 cup roll of chive butter
One day ahead, dust lamb shanks with flour. In a heavy-bottomed pan with a little oil, roast the shanks, until completely seared all around; remove and set aside. Add chopped vegetables and garlic to pan; cook until caramelized. Add thyme, star anise and cracked peppercorns and cook a few more minutes. Stir in tomato paste and cook for 5 to 8 minutes till caramelized. Deglaze with wine and reduce by half. Add veal stock and return shanks; bring to simmer. Cover and braise in preheated oven at 250°F for 1 1/2 hours. When meat is tender and almost falling off of the bone, remove from oven and cool. Refrigerate the whole pot overnight.
Run caul fat under cold water for 30 to 45 minutes to remove any impurities; set aside. Meanwhile cut walnut-currant baguette into 1-inch thick, 3-inch wide round croutons and dry in a low oven for 2 to 3 hours. Prepare artichokes by peeling and washing in a solution of water and lemon juice; then let stand in the liquid for 15 to 20 min. Cook by sautéing in a heavy-bottomed pan with olive oil; deglaze with white wine and reduce. Cover with chicken stock; slowly bring to a boil and cook until al dente. Remove from cooking liquid and cool naturally.
To make sweetbreads farce, cut half the sweetbreads into small dice and cut the other half into six 1-ounce pieces; set aside. Mix diced sweetbreads with chicken mousse and brunoise of vegetables that have been blanched separately. Stir in chopped truffle, chopped California raisins, oregano and seasonings.
Remove shanks from refrigerator and warm gently. Remove shanks and strain vegetables, herbs and spices from the jus. Reduce jus by half; strain and adjust seasonings. Slice meat thinly and remove bone. Line six 2-inch metal rings with slices. Pipe farce inside and chill for 1 hour. Then, top with dried tomato petal. Remove ring and wrap completely with caul fat. Sear in a hot sautépan; pour reduced jus over and again braise in a moderate oven at 325°F.
While lamb is cooking, prepare creamed spinach, artichokes and sweet breads. In one pan, reduce cream with crushed garlic by half. In a separate cold pan, heat butter until nut-brown. Add spinach and cook lightly. Then, blend with cream in a small blender until almost smooth. Season and set aside. Cut each artichoke in half lengthwise. Caramelize artichoke and 1-ounce pieces of sweetbreads in a little oil, butter, salt and pepper.
When lamb is done, divide and spoon creamed spinach in center of soup plates and arrange caramelized artichoke around. Place walnut-currant wafer on top. Then, top with lamb and piece of sweetbreads; spoon jus over. Finally, finish with a slice of chive butter.
Nutrition facts not available.
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