• Woods Restaurant 3

Enjoy a signature Grand Hotel recipe written by our Executive Chef, Jason Siles, that will add the perfect amount of warmth to your holiday table. A popular cut of meat favored in Mediterranean dishes, along with Italian, French, and Moroccan cuisine, the lamb shank pairs perfectly with warm spices and bold herbs such as mint and rosemary.

Rosemary Lamb Shank

with a White Bean Ragout

GREMOLATA

  • 1 medium size lemon
  • ¼ cup finely chopped fresh parsley
  • 3 garlic cloves, finely chopped
  • 2 ounces extra virgin olive oil or as needed

Preparation

  1. Using vegetable peeler, remove peel from lemon in long strips.
  2. Mince all of the lemon peel and transfer to a small bowl.
  3. Mix in parsley and garlic.
  4. Add just enough oil to coat the gremolata, this will keep it from oxidizing.

Can be made ahead and held in the refrigerator for up to 3 days.

WHITE BEAN AND BARLEY RAGOUT

  • 1 cup uncooked pearled barley
  • 3 cups water
  • 2 TBSP olive oil
  • 2 garlic cloves, minced
  • 1 cup sweet onion, diced
  • 1 TBSP fresh rosemary, finely chopped
  • ½ cup dry white wine
  • ½ cup chicken stock
  • 1 can (14.5 oz.) stewed tomatoes
  • 1 can (15.5 oz.) cannellini or navy beans, strained and rinsed
  • 1 packed cup Italian kale, stem removed, rinsed, and julienned (cut into thin strips)
  • 1 tsp crushed red pepper flakes
  • Salt & ground black pepper

Preparation

  1. To cook barley – in a sauce pot, combine barley and water. Bring to a boil, cover and reduce heat to a simmer and cook covered for 30 minutes or until barley is tender.
  2. In a separate sauce pot, heat oil over medium heat. Add onions and garlic, let simmer, stirring occasionally. Cook until onions are translucent and soft.
  3. Add rosemary and cook for another two minutes, stirring frequently.
  4. Add wine and chicken stock, increase heat and cook until reduced by half.
  5. Add Tomatoes, beans, kale, red pepper flakes, and cooked barley, reduce heat to medium-low and stir gently until well incorporated. Cook until liquid is almost evaporated.
  6. Season with salt & pepper to taste.

Can be made ahead and held in the refrigerator for up to 3 days.

BRAISED LAMB SHANK

  • 4 lamb shanks
  • All-purpose flour as needed
  • Kosher salt & fresh ground black pepper
  • Olive oil
  • Mirepoix pulsed in food processor until well chopped (8oz. diced yellow onion, 4oz. diced celery, 2oz. diced peeled carrot)
  • 2 cloves garlic, minced
  • 1 ½ oz. tomato paste
  • 1 TBSP fresh thyme, chopped
  • 1 TBSP fresh rosemary, finely chopped
  • 1 ½ cup white wine
  • 40 oz. beef bone stock or broth

Preparation

  1. Pre-heat oven to 275 degrees.
  2. Heat a large heavy bottomed oven safe pot over medium-high heat. Season lamb heavily with salt and pepper. Dredge lamb shanks in flour and shake off excess flour. Add oil to pot and sear lamb shanks (do not over-crowd pot) creating a crust on each side of lamb shank. Remove lamb and set aside.
  3. Add mirepoix and garlic and cook over medium heat stirring occasionally until liquid has almost completely reduced. Stir in fresh thyme and rosemary. Add tomato paste and cook for another two minutes.
  4. Add white wine and cook for 2 minutes. Add beef bone stock. Add lamb shanks to the pot, arranging to lay flat. Liquid should be two-thirds of the way covering the lamb.
  5. Cover pot with oven safe lid or aluminum foil and place in the oven. Cook covered for 2 ½ to 3 hours. Check after 1 ½ hours to make sure the liquid has not evaporated. Recover and finish cooking in the oven.
  6. Lamb meat should be fork tender and easy to remove from the bone. Reserve braising liquid to dress lamb.

SERVING LAMB SHANK

  • Scoop of heated bean and barley ragout
  • 1 cooked lamb shank
  • 1 TBSP gremolata
  • 1 oz. lamb braising liquid
  • 1 sprig fresh rosemary

To Plate

  1. Place scoop of ragout in a bowl or plate.
  2. Lean lamb shank against bean ragout.
  3. Add gremolata across the braised lamb.
  4. Garnish with sprig of rosemary.
  5. Enjoy!

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