Lavandula officinalis • Lavender • In the Kitchen
Flowers, stems and leaves are edible – stems and leaves have a stronger flavor. Lavender can be added to oils, vinegar, sugar and used dried or freshly picked, savory or sweet. It can be used in butters, honeys, jams, jellies, sorbet, ice cream, desserts, syrup, lemonade, crystallized, hot infusions. Goes well with lamb, game, rabbit, chicken and in marinades.
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Braised Lamb Shank with Rosemary and Lavender
Ingredients
- Lamb Shanks
- Flour
- Salt and pepper to taste
- Oil
- Onion, chopped
- Carrot, chopped
- Celery, chopped
- Cloves garlic, chopped
- Rosemary
- Lavender buds
- Thyme sprig
- Dijon mustard
- Red wine
- Beef stock
- Mustard
- Balsamic vinegar
Instructions
- Season Shanks with salt and pepper
- Prepare flour in a large pan; enough to dredge the lamb shanks
- Remove excess flour - reserve
- In a brazier heat oil, sear lamb shanks on all sides until golden brown - reserve
- Add onion, carrot, celery, garlic sauté until onions are translucent
- Add rosemary, lavender, thyme, garlic, mustard
- Deglaze with wine,
- Add beef stock, bring to a boil and remove from heat
- Add lamb shanks, ensure the meat is submerged with liquid, cover
- In a 350 oven braise meat until done, about 2 hours, turn over shanks on occasion
- Remove shanks; keep warm, let rest for 10 minute
To make sauce
- Skim off fat, strain,
- Stir in mustard and vinegar
- Adjust seasoning
- Simmer for 15 minutes
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