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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 . . .
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).
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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 |
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Enjoy
your Braised
Lamb Shanks and bon appetit . . . . .
Recipe
from professional
Chef Tallyrand
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