Recipe for Kokkari Braised Lamb Shank from the Restaurant section.
Kokkari Braised Lamb ShankPosted by CookinMom at recipegoldmine.com May 29, 2001 Source: Executive Chef Jean Alberti, Kokkari, San Francisco Yield: 4 servings 2 lamb hind shanks
1 tablespoon ground allspice
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
3 tablespoons olive oil
1 rib celery, roughly chopped
1 onion, roughly chopped
1 carrot, roughly chopped
1 leek, roughly chopped
4 cups veal or lamb stock
1 tablespoon tomato paste
1 tablespoon honey
6 black peppercorns
2 bay leaves
1 cinnamon stick
Salt, to taste Rub shanks with ground spices and marinate at least 12 hours. Brown shanks in oil; remove from pan. Add vegetables to pan; brown slightly. Add veal stock, tomato paste and honey; bring to boil. Add shanks, peppercorns, bay leaves, and cinnamon stick; cover and place in 375 degree F oven for at least 1 hour 45 minutes, or until meat is tender.
We hope you enjoy your freshly made Kokkari Braised Lamb Shank. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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