LAMB IN MUSTARD-MASCARPONE SAUCE

Lamb in Mustard-Mascarpone Sauce image

Provided by Jonathan Reynolds

Time 3h30m

Yield 4 to 6 servings

Number Of Ingredients 24

2 tablespoons vegetable oil
5 pounds lamb shanks, cut crosswise into 2- to 3-inch pieces
1/2 stalk celery, coarsely chopped
1 small onion, coarsely chopped
1 carrot, peeled, coarsely chopped
1 cup dry Marsala
3 cups chicken stock
3 large garlic cloves, peeled and crushed
1/2 small onion, chopped
1/2 cup Dijon mustard
2 tablespoons minced fresh rosemary
2 tablespoons dry Marsala
1/2 teaspoon cracked black pepper
1 tablespoon olive oil
4 ounces pancetta, cut into 1/4-inch strips
12 large shallots, peeled
1 6-inch branch fresh rosemary
12 garlic cloves, peeled and crushed
1 tablespoon cumin
1/3 cup dry Marsala
1/4 cup white wine vinegar
1 tablespoon sweet paprika
1 tablespoon tomato paste
1/2 cup mascarpone cheese

Steps:

One or two days before serving, heat oil in a large Dutch oven and, in batches, brown shanks on all sides and set aside. Add celery, onion and carrot and sauté about 3 minutes. Add shanks, Marsala, chicken stock and enough water to cover. Boil, then reduce heat, cover and simmer until lamb is tender, about 1 1/2 hours. Cool, cover and refrigerate.
An hour before serving, remove the meat from the shanks, break into 1-inch chunks and return to pot. Mix the marinade ingredients. Add to lamb and cooking liquid and let stand at room temperature 1 hour.
In a deep skillet, heat olive oil and crisp the pancetta and remove to a bowl. Add shallots and rosemary to the skillet and sauté until shallots are browned. Set aside shallots and discard rosemary.
Add garlic and cumin, sauté 3 minutes, then deglaze the pan with Marsala and vinegar over medium heat until reduced to about 1/3 cup. Add lamb and marinade and cook, stirring, 5 minutes. Stir in paprika and tomato paste and mix well. Stir in shallots and simmer 15 minutes.
Remove lamb and shallots to a serving bowl and keep warm. Boil liquid until thickened, about 10 minutes. Whisk in mascarpone, add the lamb and shallots and pour over the barley (see recipe). Sprinkle with pancetta.