SALSA BRAISED LAMB SHANK
- Yield
- 24 portions
- Portion Size
- 1 lamb shank and 1 cup potatoes
Ingredients: | Measure: |
---|---|
Vegetable oil
|
1 tbsp |
Lamb shanks
|
24 |
White onion, medium dice
|
3 cups |
Salt
|
3 tbsp |
Ground black pepper
|
1-1/2 tbsp |
Beef stock
|
1 cup |
Rosarita® Mild Ground Tomato Salsa
|
5 cups |
Rye bread, small dice
|
3 cups |
Extra virgin olive oil
|
1-1/2 tbsp |
Salt
|
1 tsp |
Ground black pepper
|
1/2 tsp |
Parmesan cheese, shredded
|
1 cup |
Mashed potatoes
|
24 cups |
Salsa braised lamb shanks
|
24 |
Toasted parmesan breadcrumbs
|
3 cups |
Parsley, rough chop
|
|
Basil, rough chop
|
Directions
-
Make SALSA BRAISED LAMB SHANK: Preheat oven to 300°F.
-
In a large Dutch oven, heat the vegetable oil over medium heat.
-
Season lamb shanks with 3 tablespoons salt and 1 1/2 tablespoons pepper. Brown on all sides; set aside.
-
Remove excess fat from Dutch oven, return to flame and add diced white onion; cook until lightly carmelized.
-
Pour in beef stock to deglaze.
-
Place lamb shank back into Dutch oven.
-
Reserve 1 cup Rosarita® Ground Salsa and pour remaining 4 cups into Dutch oven. Bring to a boil then reduce to a simmer.
-
Cover with lid and place Dutch oven into preheated oven.
-
Cook for 1 1/2 hours or until lamb shank is tender and falling off the bone.
-
Skim fat from the top of sauce.
-
Make TOASTED PARMESAN BREADCRUMBS: Preheat oven to 350°F.
-
Small dice rye bread and toss in extra virgin olive oil, salt and pepper until well coated.
-
Sprinkle with parmesan cheese and bake 5 minutes, toss, then bake for another 5 minutes until well toasted.
-
To Make ONE PORTION: Scoop 1 cup of mashed potatoes into a shallow bowl.
-
Top with salsa braised lamb shank.
-
Garnish with 2 tablespoons of toasted parmesan breadcrumbs and roughly chopped herbs.
-
CHEF'S NOTES: Salsa can be used twice, both with braise and dish. Can substitute in chicken thighs.
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 189 mg | 19% |
Carbohydrate | 60 g | 20% |
Cholesterol | 286 mg | 95% |
Total Fat | 62 g | 96% |
Iron | 6 mg | 33% |
Potassium | 495 mg | 0% |
Calories | 1150 kcal | 56% |
Sodium | 2805 mg | 117% |
Protein | 84 g | 167% |
Polyunsaturated Fat | 2 g | 12% |
Saturated Fat | 25 g | 126% |
Sugars | 8 g | 1% |
Dietary Fiber | 7 g | 27% |
Vitamin C | 1 mg | 2% |
Vitamin A | 1018 iu | 20% |
Percent Daily Values are based on a 2,000 calorie diet