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BRAISED LAMB SHANKS

Kia ora everyone! Being a Welshman in New Zealand I thought this week a lamb dish was in order, a meat that both the 'land of my fathers' and my adopted home are famous for . . . braised Lamb Shanks.

Braised Lamb Shanks is one of my personal favourites and makes use of a very cheap cut of meat. The slow cooking process softens the usually tough connective tissue and flesh, leaving you a moist, tender and wonderfully flavourful dish. Braised Lamb Shanks are great for serving on a cold winter's day, after a day skiing, playing in the snow or just after a hard day at work.

Personally I like to cook the lamb shanks at least a day ahead and re-heat them when required; as they sit in your fridge it allows for the flavours to fully develop. Please read my cooking tips this week, that covers hygiene in the kitchen and how to safely re-heat food to avoid food poisoning.

Braised Lamb Shanks is great if served with fresh crusty breads and a side salad or spaetzlé (a German style fresh noodle). I will be giving you the recipe for spaetzlé next week . . . so do pop back. Bon appetit and enjoy . . .

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

Ingredients for Braised Lamb Shanks

Lamb shanks

6

  pc
Onion

1

  pc
Carrot

1

  pc
Celery stalk

1

  pc
Leek

1

  pc
Garlic cloves

3

  pc
Ground cumin

1

  tsp
Coriander bunch

1

  pc
Malt beer

500

  ml
White stock

250

  ml

How to make Braised Lamb Shanks<

  • Preheat the oven to 180°C

  • Place the shanks in cold, salted water and bring to the boil.

  • Simmer gently for 20-30 minutes; this will help remove any excess fat from the shanks and make the final sauce less greasy

  • Heat some oil in a large pot over high heat, brown the shanks on all sides, remove and reserve

  • Add the peeled roughly cut vegetables and crushed garlic, reduce the heat and sweat for 10 minutes

  • Separate the stems from the leaves of the coriander and slice stems thinly

  • Add coriander stems and cumin to the pot and cook for 1 minute, add the beer, stock and shanks

  • Bring to a boil and cover and cook in the oven for 1 hour or until the meat is tender

  • Remove shanks and keep warm, pass sauce, bring to the boil and correct

  • Finely chop the coriander leaves, add to the pot replace shanks into sauce and simmer, covered for 5 minutes, correct as required

Chef's Tip for Braised Lamb Shanks

Malt beer may be replaced with 300 ml red wine, reduced down by half; add to taste

To reduce, place wine in pot and allow to gently simmer. This evaporates the water content, intensifying the flavour and allows the natural sugars to caramelise, sweetening the end product.

Half of the white stock may be replaced with 125 ml of plum purée (omit or cut back on garlic in this instance).

Chef's terminology:

  lt
=
litres   tsp = teaspoon
  ml
=
millelitres   tbs = tablespoon
  kg
=
kilograms   sq = sufficient quantity (add to taste)
  gm
=
grams   pc = piece, meaning a whole one of

Enjoy your Braised Lamb Shanks and bon appetit . . . . .


Recipe from professional
Chef Tallyrand