search
Loading
|  home | feedback | help          
StarChefs

Nick Oltarsh
Lobby at Twelve
361 17th St NW
Atlanta, GA 30363
(404) 961-7370

Biography & Interview »


Chef Nick Oltarsh
Lobby at Twelve | Atlanta

Pulled Braised Lamb with Creme Fraiche
Chef Nick Oltarsh Lobby at Twelve – Atlanta, GA
Adapted by StarChefs.com

Yields: 4 Servings

Ingredients:

    Ingredients:
  • 2 lamb hind shanks
  • 2 Tablespoons blended oil
  • ½ medium onion, large dice
  • 1 carrot, peeled and cut into 4 pieces
  • 2 stalks celery, cut in half
  • 3 garlic cloves
  • 3 sprigs thyme, tied in a sachet
  • 1 cup red wine
  • ½ cup red wine vinegar
  • 1 quart chicken stock
  • 1 Tablespoon tomato paste
  • 4 Tablespoons unsalted butter
  • ¼ cup red wine vinegar

    To Assemble and Serve:
  • 8 slices country sourdough bread, sliced ½-inch thick
  • Extra virgin olive oil
  • 1 Tablespoon finely diced red onion
  • 1 teaspoon mint chiffonade
  • 1 cup creme fraiche

Method:
Preheat oven to 300ºF. Season the lamb with salt and pepper. Oil a small casserole dish, place lamb snugly inside, and heat over a medium-high flame. Sear lamb shanks until brown on all sides. Remove from the dish and put aside, then brown the onions, carrot, and celery in the pan used for the lamb. Add the garlic, thyme, red wine and red wine vinegar and reduce by half. Add the chicken stock and tomato paste, return the seared lamb shanks to the dish, and bring the liquid to a boil. Cover the casserole tightly with aluminum foil and braise in the oven for 2½-3 hours or until tender. When the shanks are cool enough, carefully remove the meat from the bone. Discard the bones, strain the braising liquid, and discard the cooked vegetables and cooked herbs. Heat the meat in a sauté pan with ½ cup of the strained braising liquid. Add the butter and red wine vinegar. Reduce the liquid and meat until the liquid is thick and saucy.

To Assemble and Serve:
Brush the bread with olive oil and grill. Place the warm pulled lamb in a bowl and sprinkle the raw onions and mint on top. Serve the grilled bread and a generous dollop of creme fraiche on a separate plate.

back to top

hotlinks_general_narrow
  • Our Rising Stars and Why They Shine

  •    Published: September 2007

     Sign up for our newsletters!|Print this page|Email this page to a friend
     QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
    About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
    Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
      Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy