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

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Chef Dominique Tougne

Chez Moi
2100 N Halsted Street
(773) 871-2100

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

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

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.