Lamb Shanks Roasted “a la Matignon”
"In this recipe from Chef Thomas Keller, lamb shanks are cooked in the oven using a technique called a la matignon. This involves sautéing finely diced vegetables and then cooking them together with the meat, which creates a sauce and imparts an aromatic quality to the dish...."
INGREDIENTS
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4 medium lamb shanks, each 1 1/4 to 1 1/2 lb.
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Kosher salt and freshly ground pepper
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About 1/2 cup canola oil
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1/2 cup water or low-salt chicken stock
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6 cups yellow onions (about 3 large onions), cut into 3/8-inch
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dice
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2 cups carrots (about 4 large), cut into 3/8-inch dice
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2 cups leeks (about 2 large), cut into 3/8-inch dice and rinsed
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well
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4 large garlic cloves, peeled and lightly crushed
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1 bouquet garni (6 thyme sprigs, 6 parsley stems and 2 fresh
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bay leaves tied together into a bundle with butcher’s twine)
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1 Tbs. olive oil
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1 tsp. kosher salt
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1 cup red wine
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1 Tbs. red wine vinegar
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Finishing salt such as sel gris
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Cooked polenta
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