Recipes Le Bistro By Liz Jarret D’Agneau

Jarret D’agneau Recipe

inspired by

@lebistrobyliz

Dec 10 2024

•

3h

•

Serves 2

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Recipe information

Make Jarret D’agneau in just 3h . Braised, bone-in lamb shank topped with mint demi. Served on mashed potato with légumes du jour.

Braised Lamb Shank

1. Sear the Shanks

In a large Dutch oven, heat olive oil over medium-high heat. Season the lamb shanks with salt and pepper, then sear them on all sides until browned. Remove and set aside.

2. Sauté the Vegetables

In the same pot, add onion, carrots, celery, and garlic. Sauté for about 5 minutes until the vegetables are softened.

3. Deglaze and Braise

Pour in the red wine, scraping up any browned bits. Add the stock and rosemary, then return the lamb shanks to the pot. Bring to a simmer, cover, and cook in the oven at 325°F (160°C) for 2.5 to 3 hours until tender.

Mint Demi

4. Prepare the Mint Sauce

In a small saucepan, combine chopped mint, sugar, and red wine vinegar. Heat gently until the sugar dissolves. Remove from heat and stir in butter and salt to taste.

Mashed Potatoes

5. Cook the Potatoes

In a large pot, boil the potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.

6. Mash and Season

Add butter and milk to the potatoes, then mash until smooth. Season with salt and pepper to taste.

Légumes du Jour

7. Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add the seasonal vegetables, sautéing until tender, about 5-7 minutes. Season with salt and pepper.

Jarret D’agneau Recipe

Recipe information

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