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Braised and Grilled Lamb Shanks 2013-08-06 https://www.metro.ca/userfiles/image/recipes/jarrets-agneau-orange-moutarde-dijon-5303.jpg PT20M PT3H00M PT5H20M

Trim and season lamb shanks.In a casserole, lay lamb shanks on top of the mirepoix, add water to cover and simmer for 21/2 hours. Remove and reserve shanks.In a bowl, combine marinade ingredients.Put hot shanks in marinade, turning to coat evenly, and marinate for 2 hours.Preheat barbecue to high.Drain shanks and lay them on the hot grill.Reduce heat to medium, and grill shanks 5 - 6 minutes per side.

4 Chef Ian Perreault

4 9 5 4

4 lamb shanks 2 cups (500 mL) finely diced carrot, onion, leek, garlic (mirepoix) Marinade 2 Tbsp. (30 mL) honey 1/4 cup (60 mL) Dijon mustard 1/4 cup (60 mL) orange juice 1 orange, diced 1 bunch thyme, chopped 2 garlic cloves, chopped 1 tsp. (5 mL) coarse black pepper 5 bay leaves 1/4 cup (60 mL) coarsely chopped fresh ginger sufficient quantity, olive oil Salt and pepper to taste

Braised and Grilled Lamb Shanks

Rate this recipe

9 Votes

Gluten-free
Lactose-free

servings

0:20

Preparation

3:00

COOKING

5:20

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

4

lamb shanks

2 cups
(500 mL)
finely diced carrot, onion, leek, garlic (mirepoix)

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DICED VEGETABLES 160 g

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SELECTED VARIETIES

DICED VEGETABLES 160 g

$2.99 ea.

SELECTED VARIETIES

DICED VEGETABLES 160 g

$2.99 ea.

SELECTED VARIETIES

Marinade

2 Tbsp.
(30 mL)
honey

1/4 cup
(60 mL)
Dijon mustard

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IRRESISTIBLES DIJON MUSTARD 325 ml

$2.49 ea.

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1/4 cup
(60 mL)
orange juice

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SAVE $3.00

TROPICANA REFRIGERATED JUICE OR DRINKS

$2.99 ea.

1.54 - 1.75 L SELECTED VARIETIES

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TROPICANA REFRIGERATED JUICE OR DRINKS

$2.99 ea.

1.54 - 1.75 L SELECTED VARIETIES

1

orange, diced

1 bunch

thyme, chopped

2

garlic cloves, chopped

1 tsp.
(5 mL)
coarse black pepper

5

bay leaves

1/4 cup
(60 mL)
coarsely chopped fresh ginger

sufficient quantity, olive oil

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COLAVITA EXTRA VIRGIN OLIVE OIL

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1 L

BERTOLLI OLIVE OIL

$7.99 ea.

500 ml SELECTED VARIETIES

BERTOLLI OLIVE OIL

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500 ml SELECTED VARIETIES

Salt and pepper to taste

Imprimer ma sélection

Preparation

Trim and season lamb shanks.

In a casserole, lay lamb shanks on top of the mirepoix, add water to cover and simmer for 21/2 hours. Remove and reserve shanks.

In a bowl, combine marinade ingredients.

Put hot shanks in marinade, turning to coat evenly, and marinate for 2 hours.

Preheat barbecue to high.

Drain shanks and lay them on the hot grill.

Reduce heat to medium, and grill shanks 5 - 6 minutes per side.

Source : Chef Ian Perreault

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Gluten-free recipes

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Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

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