Australian Lamb, Israeli Couscous, and Black Garlic-Red Wine Reduction

Adapted by
March 2012
Yield: 4 Servings


Parmesan Broth
3 cups chicken stock
4 ounces Parmesan rinds
2 fresh bay leaves
4 sprigs thyme
2 cloves garlic
2 shallots, halved
1 carrot, peeled and diced
Australian Lamb Osso Bucco
2 Australian lamb shanks
freshly ground black pepper
extra virgin olive oil
all-purpose flour
Australian Lamb Rack
2 racks Australian lamb
2 cloves garlic, sliced
4 sprigs thyme
Black Garlic-Red Wine Reduction
1 teaspoon extra virgin olive oil
2 shallots
1 bulb black garlic, cleaned
1 bottle Red wine
1 cup lamb demi-glace
Israeli Couscous
1 cup Israeli couscous
To Assemble and Serve
freshly ground black pepper
3 tablespoons extra virgin olive oil
4 ounces olive oil-cured tomatoes
4 leaves of Swiss chard, finely sliced
basil, cut chiffonade


For the Parmesan Broth:
In a medium saucepan, combine the chicken stock, Parmesan rinds, 2 bay leaves, thyme, garlic, two shallots, and carrot. Bring to a simmer over medium heat; cook for 1 hour, stirring to make sure the Parmesan rinds do not stick. Strain and reserve.

For the Australian Lamb Osso Bucco:
Preheat oven to 275°F. Season the lamb shanks with salt and pepper. Heat olive oil in a heavy-bottom pot over medium-high heat. Dust the lamb with flour. Brown the lamb on all sides, about 5 minutes per side. Cover with the Parmesan Broth, bring to a simmer, cover, and cook in the oven for 4 hours. Once the meat is tender, remove the pot from the oven, and allow the lamb to cool fully in the liquid. Once cool, remove the lamb and then strain the liquid, reserving the Parmesan Broth. Pull the lamb meat and discard the bones.

For the Black Garlic-Red Wine Reduction:
Heat olive oil in a saucepot over medium heat. Add the shallots to the pot and sweat. Add the black garlic and red wine. Reduce the mixture to 1 cup. Add the lamb demi-glace, reduce to ½ cup, and strain.

For the Australian Lamb Rack:
Preheat the water bath of an immersion circulator to 120°F. Put the lamb, garlic, and thyme in a vacuum bag and seal. Cook sous vide for 3 hours. Chill the bag in an ice bath for 20 minutes.

For the Israeli Couscous:
In a small saucepot, bring 1¼ cups of salted water to a boil, add the couscous. Stir, and reduce heat to a simmer. Cover and cook for 6 to 8 minutes. Pour the couscous onto a sheet pan to cool.

To Assemble and Serve:
Remove the Australian Lamb Rack from the vacuum bag and season with salt and pepper. Heat olive oil in a large sauté pan. Sear the lamb rack to form a crust, 2 to 3 minutes per side. Remove the pan from the heat and glaze the lamb rack with the Black Garlic-Red Wine Reduction. In a saucepot, combine the Israeli Couscous and reserved Parmesan Stock. Cook over a high heat and add the Swiss chard, cured tomatoes, and shredded Australian Osso Bucco. Cook until the chard is wilted and heated through. Divide between four bowls. Glaze the Australian Lamb Rack a second time and cut each rack in to four portions. Plate two portions of lamb rack. Garnish with basil.