Arteflame Grilled Lamb Shank Navarin Recipe

Introduction:

Lamb Shank Navarin is a classic French dish featuring tender lamb shanks braised with root vegetables in a rich, savory sauce. By grilling the lamb shanks on the Arteflame before braising, you add a smoky depth to this comforting, elegant stew.

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Ingredients

For the Lamb:

• 4 lamb shanks
• Salt and freshly ground black pepper, to taste
• 2 tbsp vegetable oil

For the Sauce:

• 2 tbsp butter
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 large carrots, peeled and sliced
• 2 parsnips, peeled and sliced
• 1 cup pearl onions, peeled
• 2 cups chicken or lamb stock
• 1 cup dry white wine
• 2 tbsp tomato paste
• 1 bouquet garni (thyme, parsley, and bay leaf tied together)
• 1 tbsp flour
• 1 tsp sugar (optional, to balance acidity)

For Garnish:

• Fresh parsley, chopped

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Instructions

Step 1: Prepare the Arteflame Grill

1. Light the Arteflame grill using vegetable oil-soaked napkins under firewood. Allow the grill to heat for about 20 minutes.
2. Grease the flat cooktop lightly with vegetable oil.

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Step 2: Sear the Lamb Shanks

1. Season the lamb shanks generously with salt and pepper.
2. Place the lamb shanks on the hot center zone of the flat cooktop and sear on all sides until golden brown, about 3-4 minutes per side.
3. Move the lamb shanks to a cooler zone or remove them from the grill and set aside.

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Step 3: Sauté the Vegetables

1. Add butter to the medium-heat zone of the cooktop.
2. Sauté the diced onion and garlic for 2-3 minutes until fragrant.
3. Add the carrots, parsnips, and pearl onions, cooking for 5-6 minutes until lightly caramelized.

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Step 4: Create the Sauce

1. Use a small skillet or create the sauce directly on the cooktop.
2. Sprinkle the flour over the vegetables and stir well to coat.
3. Stir in the tomato paste and cook for 1 minute.
4. Gradually pour in the white wine, scraping up any browned bits from the cooktop.
5. Add the stock, bouquet garni, and sugar (if using), stirring to combine.

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Step 5: Braise the Lamb

1. Transfer the seared lamb shanks and sauce to a heatproof Dutch oven or deep pan.
2. Place the pan on the cooler zone of the Arteflame grill and cover with a lid or foil.
3. Simmer gently for 1.5 to 2 hours, turning the shanks occasionally, until the lamb is tender and falling off the bone.

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Step 6: Serve

1. Remove the bouquet garni and discard.
2. Plate the lamb shanks with the vegetables and ladle the rich sauce over the top.
3. Garnish with chopped parsley and serve hot with crusty bread or mashed potatoes.

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Tips for Perfect Lamb Shank Navarin

1. Even Searing: Sear the lamb shanks thoroughly to lock in juices and enhance flavor.
2. Simmer Gently: Braise over low heat to achieve tender, succulent lamb.
3. Adjust Sauce Consistency: Thicken the sauce with a touch more flour if needed or reduce it by simmering uncovered for a few minutes.

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Variations

1. Red Wine Navarin: Use red wine instead of white for a deeper flavor.
2. Spiced Navarin: Add a pinch of cumin or cinnamon for a warm, aromatic twist.
3. Spring Navarin: Include fresh peas and green beans during the last 10 minutes of cooking.
4. Vegetarian Navarin: Replace lamb with hearty root vegetables and mushrooms.
5. Extra Herbs: Add rosemary or sage for an herbal note.

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Pairings

• Sides: Serve with creamy mashed potatoes, polenta, or crusty French bread.
• Drinks: Pair with a robust red wine like Bordeaux or a Syrah.
• Salads: Accompany with a light green salad or grilled asparagus.

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Conclusion

Arteflame Grilled Lamb Shank Navarin combines classic French technique with smoky flavors from the grill. This hearty and flavorful dish is perfect for special occasions or a comforting weekend meal.