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Braised Lamb Shank

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Chef Jonathan Gelman of the Driskill stopped by to share his recipe for braised lamb shank.

Gelman will also join Chef Rob Snow for the 2012 Gastrobrew Chef Throwdown on August 29 at 7:00 p.m. at the Driskill Grill. A portion of the proceeds benefit SFC Farmers Market. Tickets are $65 a person and you can get yours by calling 512-391-7039


Braised Lamb Shank

Spinach, Barley, Sundried Tomato, Dry Italian Salami

Serves 4

4 ea Lamb Shanks

½ oz AP Flour

½ oz Maldon Sea Salt

½ oz freshly cracked pepper

1 oz olive oil

2 oz mirepoix

2 oz veal stock

2 oz chianti

1 ea orange


Season lamb with salt, pepper and flour. Sear with olive oil in skillet until golden brown. Add the rest of the ingredients and bring to a boil, cover roast in 325*F oven for 1 ½ hours.

For the Spinach, Barley, Sundried Tomato, Dry Italian Salami

2 oz spinach

¼ oz sundried tomatoes

2 oz dry Italian Salami (diced)

2 oz barley (cooked)

2 oz veal demi

1 oz butter


In a small sauté pan heat butter, all ingredients, simmer for 2 minutes, season and serve.

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