Lamb in Mustard-Mascarpone Sauce Recipe

Name: Lamb in Mustard-Mascarpone Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; ⅓ cup dry Marsala; 1/4 cup white wine vinegar; 1 tablespoon sweet paprika; 1 tablespoon tomato paste; 1/2 cup mascarpone cheese

Servings: persons

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
⅓ cup dry Marsala
1/4 cup white wine vinegar
1 tablespoon sweet paprika
1 tablespoon tomato paste
1/2 cup mascarpone cheese

1
One or two days before serving, heat oil in a large Dutch oven and, in batches, brown shanks on all sides and set aside.
2
Add celery, onion and carrot and saute about 3 minutes.
3
Add shanks, Marsala, chicken stock and enough water to cover.
4
Boil, then reduce heat, cover and simmer until lamb is tender, about 1 1/2 hours.
5
Cool, cover and refrigerate.
6
An hour before serving, remove the meat from the shanks, break into 1-inch chunks and return to pot.
7
Mix the marinade ingredients.
8
Add to lamb and cooking liquid and let stand at room temperature 1 hour.
9
In a deep skillet, heat olive oil and crisp the pancetta and remove to a bowl.
10
Add shallots and rosemary to the skillet and saute until shallots are browned.
11
Set aside shallots and discard rosemary.
12
Add garlic and cumin, saute 3 minutes, then deglaze the pan with Marsala and vinegar over medium heat until reduced to about 1/3 cup.
13
Add lamb and marinade and cook, stirring, 5 minutes.
14
Stir in paprika and tomato paste and mix well.
15
Stir in shallots and simmer 15 minutes.
16
Remove lamb and shallots to a serving bowl and keep warm.
17
Boil liquid until thickened, about 10 minutes.
18
Whisk in mascarpone, add the lamb and shallots and pour over the barley (see recipe below).
19
Sprinkle with pancetta.

2791

kcal

Calories

146

Fat

141

Carbs

228

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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, and more.

Yes, Lamb in Mustard-Mascarpone Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb in Mustard-Mascarpone Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions