Braised Lamb Shank and Barley Soup
with Porcini and Eryngii Mushrooms,
Horseradish Polenta Raf
By Executive Chef / Owner Jone Kane - Kane's Restaurant, Grass Valley, California

Made with:
Bonewerks CulinArte' Elite Veal Demi Glace

Serves 4

Soup Base Ingredients:
2 lb.
Bonewerks CulinArte' Elite Veal Demi Glace
2 cups Yellow Onions (diced)
2 cups Tomato (diced)
2 cups Mushroom (diced)
2 cups Leeks (diced)
2 cups Carrots (diced)
2 cups Celery (diced)
TT Salt and Pepper
1 tbls. Vegetable Oil
8 cups Water

Sauté all vegetables in 1 tbls. vegetable oil until translucent approximately 3 minutes. Add water,
Bonewerks CulinArte' Elite Veal Demi Glace and simmer 20 minutes. Strain set aside. Reserve 2 soup stock for lamb shank braising.

Lamb Shank Ingredients:
1 bunch Brocolini
4 Lamb Shanks
4 tbls. Vegetable Oil
1 lb. Porchini Mushrooms (sliced)
1 lb. Erygni Mushrooms (sliced)
1 cup Polenta
1 cup Water
1 tbls. Horseradish
1 tbls. Parmesan Cheese (grated)
TT Salt and Pepper
4 cups Veal Soup Stock
2 cups Barley
4 cups Water
1/4 Red Bell Pepper (cut into four diamond pieces)

In hot skillet and 2 tbls. vegetable oil, sear off lamb shanks until well browned. Drain oil, add 4 cups veal stock and braise in over 45-55 minutes until tender. Set aside. In 2 tbls. vegetable oil, sauté off in hot skillet sliced porcini and eryngii mushrooms until browned, 2 - 4 minutes. Season with salt and pepper, set aside.

2. In separate pot, boil 1 cup water (or chicken stock) with 1 cup polenta. Simmer 15 minutes. Fold in 1 tbls. horseradish, 1 tbls. Parmesan cheese. Pour out on to 5"x7" greased sheet pan with sides. Bake in oven for 20 minutes. Set aside to cool. Cut out polenta raft and set aside.

3. Steam off broccolini spears until tender, 3 - 5 minutes. Set aside. In 4 cups salted boiling water, add 2 cups barley, cook until done 8 - 5 minutes. Strain, set aside.

To Assemble:
In large bowl, ladle in veal stock soup. And 1/2 cup cooked barley. Place 1 lamb shank resting against side of bowl. On one side of lamb shank place broccolini spear. On both sides of shank, place porcini and eryngii mushrooms. Arrange polenta raft in center of bowl topped with red pepper diamond.

Other Great Related Links:
The Bonewerks CulinArte' Method of Composed Soups

Cooking with Wild Mushrooms

Executive Chef John Kane Bio

Bonewerks CulinArte'

Lundberg Family Farms


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