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
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
1 Tbsp. garlic, minced*
2 oz. butter, Meadow Gold Dairy*
2 oz. shallots, minced*
1⁄2 cup white wine, Riesling, Mission Mountain
1⁄2 cup braising liquid from shanks, strained
1⁄2 cup heavy cream, Meadow Gold Dairy*
3⁄4 tsp. kosher salt
1⁄2 tsp. black pepper, ground
1 tsp. fresh thyme, minced, Western Montana
61⁄2 oz. tomatoes, peeled, peeded, medium
2 tsps. chives, cut 1⁄4”*
Garnishes: reserved mushrooms and chives
- For the lamb: Preheat oven to 300°F. French lower section of the fore shank. Season shank with salt and pepper.
- In a rondeau, heat the oil, brown shanks, and remove.
- Degrease pan, and deglaze with wine.
- Add vegetables and garlic and sweat until soft. Return shanks to the pot along with stock. Cover, place in oven and cook for 2 hours.
- Check for doneness. Meat should be fork tender. Keep warm for service, reserving braising liquid.
- For the ragout: Sauté mushrooms, garlic, and shallots in butter until soft, about 2 minutes. Deglaze the pan with wine, bring it to a slow boil and reduce by half.
- Reserve approximately one quarter of the mushrooms for later use as garnish.
- Add braising liquid from the shanks and reduce total liquid in half.
- Add the cream and again reduce total liquid in half.
- Add salt, pepper, thyme, tomatoes, and approximately ¾ of the chives. Simmer for 5 minutes.
- For service: Garnish with reserved mushrooms and chives.
Recipe and photo from Executive Chef Tom Siegel CEC, The Univeristy of Montana Dining Services, for the 2005 Montana Dept. of Agriculture Montana Chef Competition. *Denotes ingredients from Western Montana Growers Co-op or other regional sources.