When Executive Chef, Kevin Hermann makes a lamb dinner, he goes all out. He combines a Burgundy Braised Lamb Shank with fresh roasted root vegetables tossed in a homemade gribiche dressing. Each element balances the other out with a variety of flavors and textures. It all leaves you with a bite that’s juicy, savory, tender, and keeps you coming back for more. Plus, many of the ingredients in this braised lamb shank dinner are perfect to help embrace and welcome the spring season.
What is the Gribiche Dressing in Our Braised Lamb Shank Dinner?
A gribiche dressing means that it uses boiled eggs to make a cold-egg sauce. The yolks of boiled eggs mix into mustard (in our case dijon for more of an elevated sauce) along with whatever other seasonings and herbs the maker desires. To match the Braised Lamb Shank and root vegetables, we’re using capers, tarragon, lemons, chives, and parsley to achieve a flavor that’s tangy, savory, and herbaceous all at once.
Burgundy Braised Lamb Shank Dinner
Description
A bit of warmth and comfort for your weeknight meal.
Ingredients
- 4 lamb shanks, 9-11oz
- 1/4 cup olive oil
- 1 tbsp salt
- 1 tbsp black pepper
- 2 Spanish onions, large chunks
- 1 tbsp rosemary, chopped
- 2 carrots, large chunks
- 1 garlic head, split in half
- 1 bay leaf
- 4 celery ribs, large chunks
- 1 cup thyme, whole
- 1 tbsp black peppercorns
- 2 qt burgundy wine
- 4 qt beef or chicken stock
For the roasted root vegetables:
- 3 red beets, medium dice
- 3 sweet potatoes, medium dice
- 1 cup olive oil
- 8–12 asparagus spears, trimmed
- 1 tbsp salt
- 1 tbsp black pepper
For the gribiche dressing:
- 4 whole eggs, soft boiled, peeled
- 2 tbsp shallot, minced
- 1/4 cup capers, chopped fine
- 1/4 cup parsley, chopped fine
- 1 tbsp tarragon, chopped fine
- 2 tbsp chives, chopped fine
- 1/2 tbsp dijon mustard
- 2 lemons, zested and juiced
- 1/2 cup olive oil
Instructions
- Preheat oven to 450 degrees.
- Toss lamb shanks in olive oil, salt, pepper, and rosemary.
- Place on baking tray and cook in oven for 25 minutes.
- Remove and set aside.
- In heavy bottom pot over high heat; combine onions, carrots, and celery with oil from lamb shanks.
- Cook on high, stirring occasionally, until ingredients are caramelized dark brown.
- Add bay leaf, pepper corns, thyme, and burgundy wine. Reduce by half.
- Add stock and bring to a simmer.
- Place lamb shanks in a large braising pot. Cover with simmering liquid. Cover with foil.
- Reduce heat to 300 degrees. Cook for 2.5 hours.
- Remove foil and return to oven for an additional 1 hour or until fork tender.
- Remove lamb shanks and set aside.
- Strain stock and reduce by 2/3. Remove fat buildup on sauce as it reduces, this will take about 20-30 minutes.
- Pour sauce over lamb shanks and cover. Place in warm oven until serving.
For the roasted root vegetables:
- Preheat oven to 350 degrees.
- Toss beets with 4 tablespoons of olive oil and season with salt and black pepper. Lay onto a baking tray.
- Bake for 25-30 minutes or until tender.
- Repeat steps 2-3 for sweet potatoes.
- In a sauté pan over high heat, add 2 tablespoons of olive oil and asparagus. Season with salt and pepper then cook until tender and crispy on the outside.
- Hold vegetables warm until served.
For the gribiche dressing:
- Rough chop soft boiled eggs and combine with remaining ingredients. Whisk vigorously until fully combined.
- Store in refrigerator until needed for up to 5 days.
To assemble:
- Place lamb shank on the right hand side of the plate.
- Place a nice arrangement of vegetables next time the lamb shank
- Drizzle 1-2 tablespoons Of gribiche dressing over the vegetables.
- Drizzle some of the lamb sauce on the lamb shank and garnish with fresh herbs or flowers if available.
Read the story about how Chef Kevin Hermann made this dinner for a gathering at our TABLE Pro Studios.
Recipe by Chef Kevin Hermann
Story by Kylie Thomas
Shot On Location at TABLE Pro Studios
Photography by Laura Petrilla
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