Braised Lamb Shank | 1885 Grill
This dish makes its appearance as soon as the trees change color and remains a special throughout the winter months. “We start by searing the shank and then we cook it slow and low in Cabernet, mirepoix, fresh herbs, and garlic until it’s falling off of the bone,” explains Chef Charlie Loomis. “We debut other braised meats in winter, but this is definitely my favorite.” The entrée shown here is served with lamb bordelaise and paired with mashed potatoes and haricot vert.
Photo by Med Dement
