Braised Lamb Shank and Leg
Contributed by: News Canada
Take the 2005 culinary challenge!
(NC) - Attention aspiring chefs - it's time to test your skills and take the Knorr/CCF Junior Culinary Challenge! For entry details, visit www.knorr.ca/jcc.
Meet last year's Ontario Provincial Champion and the third place National finalist Adam Dunai. He wowed judges through his amazing preparation skills and taste combinations. Dunai is presently an employee at Matisse at the Marriott Bloor Yorkville Toronto under the watchful eye of renowned Chef Shawn Whalen, Team Captain for Culinary Team Canada and Executive Chef at the Marriott Bloor Yorkville. Dunai's passion for cooking led him to Prince Edward Island where he competed against other gold medal provincial finalists from across Canada. Adam's outstanding menu earned him a bronze medal and a $1000 cash prize.
Dunai's award winning entrée of Braised Lamb Shank and Leg with Goat Cheese and Port Wine Jus
- 1 lb (500g) lamb shank
- 1 tbsp (15 mL) vegetable oil
- 5 tbsp (80 mL) red wine
- 5 tbsp (80 mL) Port wine
- 6 1/2 cups (1.5 L) demi glace, prepared
- 3 1/2 tbsps (50mL) Knorr Demi-Glace
- 2 tbsp (30 mL) chopped fresh rosemary
- 2 tsp (10 mL) salt
- 2 tbsp (30 mL) cornstarch
- 2 tbsps (25 mL) red wine
- 1/2 cup (125 mL) goat cheese
In large saucepan sear lamb over medium high heat in vegetable oil. Remove the lamb and deglaze pan with the red and Port wines. Prepare demi glace by combining the prepared demi-glace, Knorr Demi Glace, rosemary and salt. Bring to a boil and add the demi glace to lamb and braise for 1 hour or until done. When cooked, remove lamb and set aside, strain the sauce, reduce if necessary. Mix cornstarch with red wine and add to the demi glace sauce to desired consistency. Season to taste. Dice braised lamb and add crumbled goat cheese. Serve with a medley of colourful and seasonal vegetables and celebrate fall!