190 South Glassell Street | Old Towne Orange, CA 92866
714.221.0680 | havengastropub.com
Recipe by: Executive Chef & Partner Greg Daniels, Haven Gastropub
- 3-4 lamb shanks, tied with butcher twine
- 2oz grapeseed or canola oil
- 4oz unsalted butter
- 4 onions, cut into 1” pieces
- 4 carrots, peeled and cut into 1” pieces
- 4 stalks celery, cut into 1” pieces
- 1 dried bay leaf
- 10-12 black peppercorns
- 1 bunch fresh thyme
- 1 bunch fresh marjoram
- 1 bunch of fresh parsley, stems only
- 4 cloves garlic, smashed
- 1 bottle of dry white wine
- Kosher Salt
- 2oz unsalted butter
Chef’s note: Tying the lamb shanks with butcher twine is optional, but will help keep the meat attached to the bone for presentation. Simply tie around the meat, holding it tightly to the bone, before cooking.
1. Season lamb shanks generously with salt. Preheat a heavy-bottomed sauce pan or dutch oven over high heat. Add grapeseed or canola oil. Sear on all sides, adding butter to the oil, and basting generously for color. Remove lamb and set aside. Drain off excess fats.
2. Add onions, carrots, and celery to the pan, cooking over high heat until they have begun to caramelize. Add garlic, bay leaf, peppercorns, and herbs, preferably tied into a sachet of cheesecloth. Deglaze with white wine, and reduce by half. Add lamb shanks, and cover with water. Bring to a simmer. Cover with a lid or wrap tightly with foil, and put in a pre-heated 350F oven. Cook for 3.5-4 hours, or until tender. Allow to cool in the braising liquid, remove the lamb, strain the liquid, and put in a pot to reduce.
3. To make your jus from the braising liquid, slowly reduce over low to medium heat until it coats the back of a spoon. Add butter and any necessary salt when ready to serve.
- 2 cups white beans
- 1 bay leaf
- 1 bunch thyme
- 2 shallots, peeled and cut into ½” dice
- Salt, to taste
- 1/2 preserved lemon peel, 1/16” dice
- 1 carrot, peeled and cut into 1/16” dice
- 1 stalk of celery, peeled and cut into 1/16” dice
- 1 cup of cherry tomatoes, cut in 1/2
- 1oz extra virgin olive oil
1. Soak beans overnight in 4x the amount of water to beans (in this case, 2qts). This will reduce the cooking time.
2. Drain soaking liquid. Put beans, herbs, and shallots into a pot, covering with water. Bring to a gentle simmer, loosely cover, and cook until fork tender (about 30-45 minutes). Add lemon peel, carrots, celery, and tomatoes. Salt and taste the cooking liquid, while gently simmering and folding these ingredients into your beans. Finish with olive oil.
3. Serve the lamb shank over the beans, and coat in jus.