Yield: 4 servings 4 lamb fore shanks, Big Timber Meats, (16- 18 oz ea)* 2 tsps. kosher salt 1 tsp. black pepper 2 tsps. safflower oil, Montola Brand* 3⁄4 cup white wine, Riesling, Mission Mountain Winery* 4 oz. carrot, medium diced* 4 oz. onion, medium diced* 2 oz. shallot, chopped* 1 oz. garlic, chopped* 2 1⁄2 cups vegetable stock, house made Mush room Ra gout: 6 oz. mushroom mix (shitake, oyster, morel) Garden City Fungi & Larry Evans Fungi* 1 Tbsp. garlic, minced* 2 oz. butter, ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.