Lamb in Mustard-Mascarpone Sauce

Name: Lamb in Mustard-Mascarpone Sauce
Total time: 3 h 30 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons vegetable oil; 5 pounds lamb shanks, cut crosswise into 2- to 3-inch pieces; 1/2 stalk celery, coarsely chopped; 1 small onion, coarsely chopped; 1 carrot, peeled, coarsely chopped; 1 cup dry Marsala; 3 cups chicken stock; 3 large garlic cloves, peeled and crushed; 1/2 small onion, chopped; 1/2 cup Dijon mustard; 2 tablespoons minced fresh rosemary; 2 tablespoons dry Marsala; 1/2 teaspoon cracked black pepper; 1 tablespoon olive oil; 4 ounces pancetta, cut into 1/4-inch strips; 12 large shallots, peeled; 1 6-inch branch fresh rosemary; 12 garlic cloves, peeled and crushed; 1 tablespoon cumin; 1/3 cup dry Marsala; 1/4 cup white wine vinegar; 1 tablespoon sweet paprika; 1 tablespoon tomato paste; 1/2 cup mascarpone cheese

By Jonathan Reynolds

Total Time: 2 hours 30 minutes, plus refrigeration and standing time
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 to 6 servings

For the Braised Lamb

2tablespoons vegetable oil
5pounds lamb shanks, cut crosswise into 2- to 3-inch pieces
½stalk celery, coarsely chopped
1small onion, coarsely chopped
1carrot, peeled, coarsely chopped
1cup dry Marsala
3cups chicken stock

For the Marinade

3large garlic cloves, peeled and crushed
½small onion, chopped
½cup Dijon mustard
2tablespoons minced fresh rosemary
2tablespoons dry Marsala
½teaspoon cracked black pepper

For the Garnish and Sauce

1tablespoon olive oil
4ounces pancetta, cut into ¼-inch strips
12large shallots, peeled
16-inch branch fresh rosemary
12garlic cloves, peeled and crushed
1tablespoon cumin
⅓cup dry Marsala
¼cup white wine vinegar
1tablespoon sweet paprika
1tablespoon tomato paste
½cup mascarpone cheese

Ingredient Substitution Guide

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 1½ 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.