Lamb in Mustard-Mascarpone Sauce
Updated January 16, 2017
- Total Time
- 2 hours 30 minutes, plus refrigeration and standing time
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Ingredients
FOR THE BRAISED LAMB
2 tablespoons vegetable oil
5 pounds lamb shanks, cut crosswise into 2- to 3-inch pieces
½ stalk celery, coarsely chopped
1 small onion, coarsely chopped
1 carrot, peeled, coarsely chopped
1 cup dry Marsala
3 cups chicken stock
FOR THE MARINADE
3 large garlic cloves, peeled and crushed
½ small onion, chopped
½ cup Dijon mustard
2 tablespoons minced fresh rosemary
2 tablespoons dry Marsala
½ teaspoon cracked black pepper
FOR THE GARNISH AND SAUCE
1 tablespoon olive oil
4 ounces pancetta, cut into ¼-inch strips
12 large shallots, peeled
1 6-inch branch fresh rosemary
12 garlic cloves, peeled and crushed
1 tablespoon cumin
⅓ cup dry Marsala
¼ cup white wine vinegar
1 tablespoon sweet paprika
1 tablespoon tomato paste
½ cup mascarpone cheese
Nutritional analysis per serving (4 to 6 servings)
44 grams carbs; 285 milligrams cholesterol; 1212 calories; 32 grams monosaturated fat; 5 grams polyunsaturated fat; 32 grams saturated fat; 74 grams fat; 8 grams fiber; 943 milligrams sodium; 83 grams protein; 18 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
One or two days before serving, heat oil in a large Dutch oven and, in batches, brown shanks on all sides and set aside. Add celery, onion and carrot and sauté about 3 minutes. Add shanks, Marsala, chicken stock and enough water to cover. Boil, then reduce heat, cover and simmer until lamb is tender, about 1 ½ hours. Cool, cover and refrigerate.
- Step 2
An hour before serving, remove the meat from the shanks, break into 1-inch chunks and return to pot. Mix the marinade ingredients. Add to lamb and cooking liquid and let stand at room temperature 1 hour.
- Step 3
In a deep skillet, heat olive oil and crisp the pancetta and remove to a bowl. Add shallots and rosemary to the skillet and sauté until shallots are browned. Set aside shallots and discard rosemary.
- Step 4
Add garlic and cumin, sauté 3 minutes, then deglaze the pan with Marsala and vinegar over medium heat until reduced to about ⅓ cup. Add lamb and marinade and cook, stirring, 5 minutes. Stir in paprika and tomato paste and mix well. Stir in shallots and simmer 15 minutes.
- Step 5
Remove lamb and shallots to a serving bowl and keep warm. Boil liquid until thickened, about 10 minutes. Whisk in mascarpone, add the lamb and shallots and pour over the barley (see recipe). Sprinkle with pancetta.
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