Braised Lamb Shank with Provencal Spices
Driving through the Provencal countryside in the spring is defined by random “slam-on-the-brakes” encounters. Between arresting seas of red poppies and flocks of sheep and goats in the middle of the road (when you least expect it), the season might be telling you to slow down.
Sheep (and goats) in Provence roam the fields in the early spring and late fall, the summer months the herds are transported to higher, cooler ground for grazing. When you order lamb in Provence you can be sure it is local. David’s dish from Cocoa & Lavender is a delicious combination of tender braised lamb and the wild herbs of Provence.
Provençal Braised Lamb Shank
A delicious slow roasted braised lamb stew with fresh herbs and sweet Hungarian paprika, served over mashed potatoes or creamy polenta.
- 1/2cup Flour
- 1tbsp sweet Hungarian paprika
- 4 Lamb shanksabout 1 1/4 to 1 1/2 pounds each
- to taste sea salt and freshly ground pepper
- 1large Oniondiced
- 2 Carrotspeeled and diced
- 2ribs Celerydiced
- 1cup White Wine
- 2cups crushed tomatoesdivided
- zest of 1 orange
- zest of 1 lemon
- 2sprigs fresh tyme
- 1sprig Fresh rosemary
- 3fresh Bay Leaves
- 2cups Chicken stock
- 1/2cup oil-cured olivespitted and halved
Note: In France, ask your butcher for becquets d'agneau (also known as souris d'agneau)