Ingredient List:
- 4–6 — Hen House Cert. Fresh Amer. Lamb Shank — 2″ Bone In Sections
- 2–3 Tbsp — Old World Mediterranean Seasoning
- 1 bunch — Green onions, sliced, ¼″ thick
- 1 large — white onion quartered and slice ½″ thick
- 1 — Romaine Hearts, slice ¼″ thick
- 2 — Egg Yolks
- 1 — Lemon Juiced using the Citrus Squeezer
- 1 jar — Candoni Pesto Classicoi Top @ serving as desired
- 1 batch — Greek Braising Sauce Mixed as directed
- 1–2 batches — Portofino Creamy Romano Risotto Cooked as directed
- 1 chunk — Oak Wood
- 1 ea — Emile Henry Flame Stewpot and Piazza Citrus Squeezer
Instruction:
Take the rinsed Lamb Shanks and coat all sides with the Old World Seasoning, the flavor will intensify the longer it rests. Wrap it in cellophane and set the coated shanks back into the refrigerator for a minimum of 2–4 hours. Remove the coated shanks from the refrigerator and let it rest at room temperature while you prepare your smoker or grill.
Preheat the grill temp to — high heat ~2–3 sec (hand hold) add the Oak Chunk and sear all shank sides until browned, set aside. While the meat is resting, take the Stewpot and start the Braising Sauce. Elevate the oven temp (indirect heat) to 300°F Place the Lamb Shanks into the Flame Stewpot, layering the lamb with the onions and romaine slices, cover the lamb with the Braising Sauce and finish the meat at 300° for ~2–3½ hours, until the internal meat temp is ~210° and the meat easily separates from the bone. Prepare the Risotto 20 minutes before ready to serve. Prior to serving, pull the Lamb to rest, and take the braising sauce and whisk in the egg yolks slowly, then whisk in the lemon juice while simmering over low heat, just bubbling! Stirring while the sauce thickens (1–2 minutes).
Serve each shank, over the prepared Risotto and top with the Braising Sauce and a dollop of the Pesto Classicoi.
Enjoy!!
