Braised Lamb Shank with Wild Mushroom and Asiago Risotto
I had to take a mountain view picture with this lamb dish. This lamb was braised for about 5 hours and came out incredibly tender. It just fell off the bone. I did a traditional braise, incorporating port wine to deglaze , dalmatian sage, whole caraway and cumin seed, and a fair amount of garlic. For service, I tightened the sauce slightly, and served it with risotto which contained portabello and oyster mushrooms with asiago cheese. Very much a Rocky Mountain dish. Its a huge portion, and it is not too complex. The braising technique really brings all the flavors together and balances the sauce very nicely. For $22 I would be thrilled to have this plate set down in front of me. As you can see from the outdoor picture, the restaurant is name very appropriately , the Mountain View Restaurant.