Chef Sandeep Kotnala of Infinity, a new Italian restaurant at Hilton New Delhi-Noida-Mayur Vihar, braises lamb, Tuscan style.
Braised Tuscan lamb shank
4 pieces New Zealand lamb shanks
150ml red wine
500ml lamb stock
2 garlic cloves
1 anchovy fillet
20ml Balsamic vinegar
Salt and black pepper to taste
Rosemary and sage to season
Pound the garlic and the anchovy fillet into a paste.
Rub the lamb shanks with salt, pepper, garlic, anchovy paste, Balsamic vinegar, some rosemary and sage, and allow to marinate for 1 hour.
Dice the vegetables and roast them. Keep aside.
Heat the oil in a bottom-heavy casserole and sear the lamb shanks until they are browned on all sides. Add red wine and allow to evaporate.
Add the lamb stock and once it boils, cover and simmer for 3 hours over low heat. Turn the lamb shanks every half-hour. Check them by poking with a fork, and when they start to become tender, add the vegetables and the remaining herbs and cook them in the stock.
Serve hot with creamed polenta or mashed potatoes.