Recipes from professional Chef Tallyrand:

• Braised Lamb Shanks with Malt Beer and Coriander •

Ingredients

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

Method

1. Preheat the oven to 180°C
2. Heat some oil in a large pot over high heat, brown the shanks on all sides, remove and reserve
3. Add the mirepoix and crushed garlic, reduce the heat and sweat for 10 minutes
4. Separate the stems from the leaves of the coriander and slice stems thinly
5. Add coriander stems and cumin to the pot and cook for 1 minute, add the beer, stock and shanks
6. Bring to a boil and cover and cook in the oven for 1 hour or until the meat is tender
7. Remove shanks and keep warm, pass sauce, bring to the boil and correct
8. 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:

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),

Enjoy and bon appetit . . . . .

Published 01 March 2004