Braised Lamb Shank & Cooked Marinade for Lamb Shanks | Douglas Willis

Ingredients

• 20g of butter
• 2 Carrots, cut into rounds
• 2 onions, roughly chopped
• 1 celery stalk, thinly sliced
• 1 litre of red wine (preferably Côtes du Rhône)
• 100ml of red wine vinegar
• 750ml of water
• 11 bouquet garni, including a sprig of rosemary
• ½ head of garlic, halved crosswise
• 2 cloves
• A few crushed black peppercorns
• 4-5 lamb shanks
• 1 litre of lamb stock
• 2 litres of chicken or veal stock
• 1 litre of cooked marinade (passed through a fine chinois)
• 10g of rosemary
• 10g of lemon thyme
• 1 head of garlic, halved crosswise
• 2 bay leaves
• 5 black peppercorns
• Zest of 1 lemon
• Zest and juice of 1 orange
• Plain flour
• Paprika
• Pinch of salt and pepper