Braised Lamb Shank with Broccoli Rabe

(WTNH) - Inn at Villa Bianca is back with another delicious dish.

Braised Lamb Shank with Broccoli Rabe

Ingredients:
Six 1-pound lamb shanks
Salt and Fresh Ground Pepper
Pinch of Dried Thyme
2 tablespoons extra-virgin olive oil
1 very large white onion, chopped
8 large garlic cloves
8 thyme sprigs
1 ½ quarts chicken stock
5 tablespoons unsalted butter
1 teaspoon chopped flat leaf parsley
3 pounds broccoli rabe, thick stems discarded
2/3 cup extra-virgin olive oil
6 garlic cloves, thinly sliced
4 shallots thinly sliced
2 dried arbol chiles or other dried red chiles stemmed and thinly sliced diagonally

Directions:
1. Season lamb shanks with salt and pepper. In a very large skillet, heat 2 tablespoons of the olive oil. Add the lamb shanks and cook them over moderately high heat until they are browned, about 10 minutes. Transfer the lamb shanks to a medium roasting pan.
2. Meanwhile, preheat the oven to 325 degrees. Melt the butter in the same very large skillet used to brown the lamb shanks. Add the chopped sliced garlic and 8 of the thyme sprigs to the skillet and cook over moderate heat, stirring occasionally, until the onion and garlic are softened, about 7 minutes. Scrape the onion and garlic into the roasting pan with the lamb shanks and add the chicken stock to the roasting pan. Cover the roasting pan with foil and braise the lamb shanks in the over for 2 ½ hours or until the lamb shanks are very tender
3. Bring large pot of salted water to a boil. Add the broccoli rabe and boil until just tender. Drain and rinse under cold water to cool. Drain then pat thoroughly dry.
4. Heat a very large skillet over high heat for 2 minutes. Add 1/3 cup of olive oil to the skillet along with the garlic, shallots and chiles. Cook until the shallots are softened, about 2 minutes. Add the broccoli rabe and season with salt. Stir well to coat the broccoli rabe with the oil. Drizzle the remaining olive oil over the broccoli rabe and cook for 2 minutes, tossing often. Season with salt and pepper. Mound the broccoli on a platter.
5. Transfer braised lamb shanks atop the broccoli rabe

The Inn at Villa Bianca is offering Winter Wedding packages starting at $49 per person for January-March.

They are still honoring 2012 pricing for 2013 weddings with packages starting in the $50’s per person.

The Inn is hosting a Mother’s Day Brunch on Sunday, May 13. Reservations are required.

Or, you can check out the Spring Fling Senior Luncheon featuring live entertainment by Vinnie Carr. Reservations also required.

Tavern 1757 is expected to open in May. It can accommodate smaller private and corporate functions, rehearsal dinners, showers, seminars, and meetings. It will also be open daily for dinner. Email cheftonino@villabianca.com to stay updated on the grand opening and other special events.