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The Village Cafe's Braised Lamb Shank With Rosemary Garlic au Jus

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Cuisine: American

From the menu of . . . The Village Cafe

NOTE: This restaurant is no longer open.

Q: My husband and I are great fans of the Village Cafe in Fayetteville. We especially like the lamb shanks and would be so pleased if the cafe would share the recipe with us.
- Rosemary and Dick Grutt, Peachtree City

A: Patrick Boutier, chef/owner of this fixture in the Fayetteville dining scene, was happy to offer the recipe for lamb shanks. The restaurant serves this dish with mashed potatoes, green beans, mixed vegetables with bacon bits and an artichoke heart.

Hands on time: 25 minutes  Total time: 5 hours and 55 minutes  Serves: 5


    5 lamb shanks, trimmed of excess fat
    2 tablespoons extra-virgin olive oil
    2 tablespoons black pepper
    1 tablespoon dried thyme
    1 tablespoon dried oregano
    1 tablespoon chopped fresh rosemary
    1 tablespoon minced garlic
    1 tablespoon dried onion

    1/4 cup olive oil
    2 tablespoons minced garlic
    1 onion, diced
    2 carrots, diced
    1/2 cup tomato paste
    1/4 cup all-purpose flour
    1 cup white wine
    1 cup V-8 juice
    3 cups low-sodium beef broth
    1 bay leaf
    1 tablespoon onion powder
    1 tablespoon garlic powder
    1/2 teaspoon dried coriander
    1/2 teaspoon dried oregano
    1/2 teaspoon dried thyme
    1 sprig fresh rosemary


For the lamb: Rub lamb shanks with olive oil. Sprinkle with pepper, thyme, oregano, rosemary, garlic and onion. Rub in spices so the flavors penetrate the meat. Marinate overnight or for at least 2 hours

For the au jus: Heat a heavy roasting pan. Add olive oil and sear shanks on all sides until brown. Remove shanks and set aside. Add garlic, onion and carrots and cook until softened, about 3 minutes. Add tomato paste and cook for 5 minutes over medium heat, stirring constantly. Add flour and whisk. Add wine and stir to deglaze. Return shanks to pan. Add V-8 juice and enough beef stock to just cover shanks. Add bay leaf, onion powder, garlic powder, coriander, oregano, thyme and rosemary. Bring to a boil for 15 minutes. Lower heat, partially cover and simmer for 3 hours or until meat is very tender and falling off the bone.


Per serving: 672 calories (percent of calories from fat, 41), 70 grams protein, 27 grams carbohydrates, 6 grams fiber, 31 grams fat, 201 milligrams cholesterol, 380 milligrams sodium.

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