Saturday, February 26, 2011

Very Savory Braised Lamb Shank for those cold winter days



















The Cuisineist kitchens were hard a work and created a 10 hour Braised Lamb Shank that is easy and makes most cooks look like a Chef .This is dish is best when cooked at low temps for an extended period of time.

SAVORY BRAISED  LAMB SHANK
The Cuisineist Kitchens   

Ingredients for 4 to 6 Servings:



3 Lamb Shanks


Salt


Freshly ground black pepper


All-purpose flour


2 tablespoons unsalted butter



To Flavor the Braise:

1 medium yellow onion, coarsely chopped


1 medium leek, trimmed, quartered and washed, coarsely chopped


2 medium carrots, coarsely chopped


1 large celery stalk, coarsely chopped


1 extra large shallot, peeled


4 large cloves garlic--unpeeled, crushed


Unsalted butter


6 ripe plum tomatoes,
 2 sprigs fresh thyme


1 bay leaf


5 cups chicken stock


1 cup veal stock


1/2 cup dry white wine


2 tablespoons unsalted butter, at room temperature


Sprigs of fresh parsley leaves



Equipment Suggested:

Heavy 8-quart covered casserole with cover


Tongs


Strainer


2 1/2-quart saucepan






Browning the Lamb:

Salt and pepper lamb shanks, dredge in flour, and pat off excess. Set casserole dish  over moderately high heat; when hot, swirl in just enough butter to film bottom of pan. As butter foam subsides, lay in lamb shanks and sauté, turning often with tongs until all pieces are browned on all sides. Remove casserole from heat; set shanks a side .

Remove excess fat from  but leave a film of fat to cook vegetables. Return to burner over low heat. Stir onion, leek, carrots, celery, shallot, and garlic into casserole, if necessary add  more butter to coat. Sauté, stirring frequently, for several minutes until lightly browned; stir in tomatoes, add  thyme and bay leaf and cook 4 minutes more, stirring frequently until vegetables are softened and tomatoes render juices. Return shanks to casserole. Pour on stock and wine, if needed  add more liquid to cover ingredients. Bring to a simmer on top of stove, then cover and set in preheated 350 F oven. Lower oven to 300F . Check. periodically . The  Shanks are done when meat is tender  and can be pulled cleanly away from bone.

SERVICE :

When done take out Shanks , place them on a cutting board.  Using a ladle , make a bed of vegetables from the casserole on each plate.  Pull the lamb from the bone, place on top of the vegetable and enjoy !

No comments:

Post a Comment