PAN SAUCE FOR BRAISED LAMB
2 cups braising liquid, de-fatted
- 1 teaspoon tomato paste
- 1 tablespoon fresh marjoram (oregano or thyme may be subbed)
- 1/2 stick or 2 Tablespoons very cold butter, cut into cubes
- season with salt, pepper, coriander
Heat braising liquid in a wide bottom pan. Add tomato paste and herbs, and work in to blend. Bring to full simmer. Remove from heat and immediately put in very cold butter pieces. Swirling the pan work in the butter with out placing back onto the heat. Butter will work into braising liquid and not separate.
Serve immediately over lamb shank.