This text is part of the special book Plaisirs
The recipe is proposed by chef Julien Masia, from the Arvi restaurant in Quebec.
Servings | 4
INGREDIENTS
4 Quebec lamb shanks
1 bottle of red wine
1 liter of brown stock
1 carrot, peeled and cut into pieces
1 onion, peeled and cut into pieces
2 garlic cloves, peeled and cut into pieces
2 tbsp. canola oil
50g butter
A sprig of thyme
Salt and pepper
PREPERATION
Season the lamb shanks with salt and pepper, then sear them in canola oil in a deep skillet.
Once the lamb is nicely browned, add the butter, then the vegetables and garlic.
Deglaze with the red wine, then add the brown stock and the sprig of thyme.
When broth simmers, bake at 350°F for 1 hour. Cooking may vary depending on the size of the shanks.
Once the shanks are cooked, let them rest in their own juices until ready to eat.
To see in video