Pulled Braised Lamb With Creme Fraiche - cooking recipe

Ingredients

2 lamb shanks
2 tablespoons blended oil
1/2 medium onion, large dice
1 carrot, peeled and cut into 4 pieces
2 stalks celery, cut in half
3 garlic cloves
3 sprigs fresh thyme, tied in a sachet
1 cup red wine
1/2 cup red wine vinegar
1 quart chicken stock
1 tablespoon tomato paste
4 tablespoons unsalted butter
1/4 cup red wine vinegar
8 slices country sourdough bread, sliced 1/2-inch thick
extra virgin olive oil
1 tablespoon finely diced red onion
1 teaspoon of fresh mint, chiffonade
1 cup creme fraiche

Preparation

Preheat oven to 300\u00b0F. Season the lamb with salt and pepper. Oil a small casserole dish, place lamb snugly inside, and heat over a medium-high flame. Sear lamb shanks until brown on all sides.
Remove from the dish and put aside, then brown the onions, carrot, and celery in the pan used for the lamb. Add the garlic, thyme, red wine and red wine vinegar and reduce by half.
Add the chicken stock and tomato paste, return the seared lamb shanks to the dish, and bring the liquid to a boil. Cover the casserole tightly with aluminum foil and braise in the oven for 21/2-3 hours or until tender.
When the shanks are cool enough, carefully remove the meat from the bone. Discard the bones, strain the braising liquid, and discard the cooked vegetables and cooked herbs.
Heat the meat in a saute pan with 1/2 cup of the strained braising liquid. Add the butter and red wine vinegar. Reduce the liquid and meat until the liquid is thick and saucy.
To Assemble and Serve:
Brush the bread with olive oil and grill. Place the warm pulled lamb in a bowl and sprinkle the raw onions and mint on top. Serve the grilled bread and a generous dollop of creme fraiche on a separate plate.