Midday Fix: Braised lamb shanks, prepared by Chez Moi chef Dominique Tougne

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Chef Dominique Tougne

Chez Moi
2100 N Halsted Street
Chicago
(773) 871-2100
www.chezmoichicago.com

Chez Moi is celebrating its 5th Anniversary May 1-7! Join Chef Dominique Tougne for a Special Menu ALL WEEK & Wine Dinner on Thursday, May 4! Check out their website for more information.

Braised Lamb Shank a la Robuchon
Serve 4

Ingredients:
4 lamb shanks, about 12 to 14 oz each
2 tsp cumin powder
2 tsp coriander powder
1 tsp turmeric
1 tsp ginger powder
1 tsp madras curry
1 stem thyme
1 stem rosemary
salt and pepper
1/2 cup olive oil

Directions:
Combine all the spices together and set aside. Heat 2 tsp of olive oil in a skillet. Pan sear the lamb shanks on all sides, set aside. Rub each one with the spice mix. In a large sauce pot, display the lamb shanks, then cover with water or vegetable stock or chicken stock. Bring to a boil, then cook for about 4-6 hours over low to medium heat. When the meat is tender, remove carefully the lamb and set up in a sheet pan. Drizzle olive oil on top, then roast in an oven at 400F until a nice light brown crust. Or you could remove the lamb from the sauce pot and re-sear in the skillet.  Serve very hot over mashed potatoes or couscous.