Lamb Shank with red wine chocolate sauce by Chef Martin San Roman

Chef Martin San Roman share with us this amazing recipe a great contribution to representing the Mexican cuisine internationally at the ExpoMilan2015 in Italy. 

Lamb shank with red wine chocolate sauce


4 - 1 lb lamb shanks
2 diced carrots
1 diced onion
2 celery sticks diced
1 bottle red wine
fresh rosemary
4 bay leaves
3 garlic cloves
ground black pepper
1 cup semisweet mexican chocolate
1 cup demi glace sauce

On a big roasting pan,add the lamb shanks, red wine,  glace sauce, rosemary, bay leaves, onions, carrots, celery, garlic, add 1 lt of water and salt, cover everything with aluminum foil and bake in the oven for 3 hours at 220 C,or until tender.
Take out the lamb shanks, strain the juice and then let it reduce to almos 3/4 of a liter, then add the chocolate and let it reduce at low heat for 20 minutes.
Season the sauce to taste and decorate as the picture. 

You can try this amazing dish at Terrasse San Roman in Valle de Guadalupe Mexico. 


Popular Posts