Jarret d’Agneau avec Pouding au Pain aux Oignon

Garden fresh vegetables become scarce at Townsend from November until May so the kitchen prepares dishes that slowly cook the tougher vegetables from the cellar. Roast lamb is a winter staple at the farm since the flavours and the textures of the meat compliment the taste of slow cooked root vegetables.

4 Pasture Raised lamb shanks
4 Tbsp oil
4c beef broth
1 med onion, peeled, cut into wedges
1c dark ale (Guinness Stout)
1 tsp paprika
Salt & pepper to taste

Onion Bread Pudding
2 Tbsp oil or butter
½ c onion, diced
1 tsp garlic, minced
1 c fresh shitake mushrooms, sliced
½ tsp fresh thyme, chopped
½ tsp cayenne pepper
2 eggs, beaten
½ c whipping cream
¾ c milk
½ c provolone cheese, grated
4 c cubed French bread
Salt & pepper
Chopped chives (for garnish)


Heat a heavy bottomed saucepan to med-high.Preheat oven to 350 deg.

Season lamb shanks with salt & pepper & sprinkle on paprika. Heat oil in pan and sear lamb till browned on all sides. Remove from pan and set aside.

Add Onions to skillet and sauté until golden. Add beer and broth into pan and bring to a boil.

Place lamb shanks into a Dutch oven and pour stock and onion mixture over shanks. Place lid on Dutch oven and place in oven, braise in oven for 1 ½ – 2 hrs, or till tender.

While shanks are cooking, heat heavy bottom saucepan to med-low. Add onions, garlic and mushrooms. Sauté onions turn translucent. Remove from heat and mix in thyme, cayenne, salt & pepper. Cool

In large bowl beat together the eggs, cream, milk, and cheese. Add the cubed bread and the mushroom mixture (reserve some for garnish). Stir until incorporated. Pour into a greased 9×9” baking pan. Bake 350 deg. for 30-40 min or until golden brown and cooked through.

Spoon bread pudding on plates. Arrange shanks over top, drizzle with reduced broth. Sprinkle with chives, garnish with reserved mushrooms.Remove shanks from Dutch oven and tent shanks with foil to keep warm. Pour broth into a small saucepan and bring to boil. Reduce temperature to a simmer and continue to simmer till reduced and thickened. Skim off any fat.

Serve Lamb with sauce and roasted potatoes and carrots .