WELLS STREET TAVERN
505 Wells Street - Delafield, WI
262-646-4070 - www.thewellsstreettavern.com

Braised Lamb Shank

6: 20 ounce Lamb Shanks
1 ½ cup celery
1 ½ cup carrots
1 ½ cup yellow onion
1 ½ cup turnips
1 ½ rutabagas
6 ounces of lamb demiglaze
8 Tbsp olive oil
Water
1 tsp salt
1 tsp black pepper

Combine all the vegetables together in the bottom of a roasting pan (vegetables should be rough cut). Add ½” of water to the pan. Braise lamb shanks separate in a non-stick frying pan to lock in the juices. Be sure to use enough olive oil to coat the bottom of the pan. Once the shanks are browned, remove and place on top of the vegetables. Roast shanks covered with foil at 350° for 3-4 hours or until tender. Remove shanks momentarily and set aside. Place the rest of the pan’s contents, (vegetables and juices) into a food processor or blender. Add two quarts of hot water. Puree vegetable/water mixture until smooth. Place the mixture in a saucepan and reduce by half. Add the demiglaze and bring to a boil. Once the sauce has a gravy consistency or coats the back of a spoon it is ready. Place the lamb shank on a plate with a freshly prepared vegetable and spring onion mashed potatoes and cover lamb shank generously with the sauce.

Bread Pudding

1 ½ Loaf of ¾” Texas toast (egg bread)
1 cup golden raisins
1 ½ Tbsp cinnamon
1 ½ Tbsp nutmeg
3 cups half and half
12 oz butter
3 cups sugar
12 oz evaporated milk
3 Tbsp vanilla

1. Cut each slice of bread into 9 cubes
2. Mix raisins, cinnamon and nutmeg and sprinkle on top of bread cubes in a large bowl.
3. Cream together; butter, sugar, evaporated milk and vanilla until it looks like cottage cheese. Pour on top of bread cubes and toss until bread has been coated.
4. Spray a 9” X 13” pan and fill with mixture.
5. Sprinkle the top with cinnamon and sugar.
6. Bake at 350° for 55 minutes. When cooled to room temperature, cut into 10 pieces and serve with fresh fruit, fruit sauce, or vanilla sauce.