braised lamb shanks recipe

you lamb shanks shin of the lamb tough piece of meat but when it's cooked in my opinion is the most flavoursome part of the lamb also very easy to cook shanks are very cheap very popular in restaurants but not at home so I'm going to cook a very rustic dish so I'm going to be using two lamb shanks some rosemary and some parsley from the garden I'm going to be using some nice big garlic cloves I'm going to be using the near poor and that's just basically celery carrots and on it I'm going to be using some vegetable stock I'm going to be using some tomato paste some Worcestershire sauce some red wine and also I'm going to be doing this some nice Brussels sprouts and some nicer parsnips so let's get started okay first thing we're going to do is season this lamb so I'm going to use it's a nice salt mold and sea salt if you can get this salt is fantastic cheers mom Ferrand sending me this salt it's my favorite song so what we're going to do is season generously over the wound pepper not too much like a little bit and guys always try and season on a plate so you can get every single bit of salt and pepper turn and then do the same again and what you want to do is leave it for about a minute so all this lamb absorbs all that salt and pepper okay next get a deep rim I've got a deep rimmed pan and what I'm going to use in some olive oil it's got some more along the pan we're going to see this me I'm going to get some color eyes so the line is being browned so what I'm going to do now is that the mirepoix so we'll put that in I really want to get some color on this veg maybe cook them for right six to seven minutes and what I've got I've got all the goodness from the one there with all the fat and there's like a little bit of Fond on there which is going to be good and after about six or seven minutes I'll probably be glass it so all that fun will come up so now I've got some caramelization on my veg I've put the tomato paste in and I'm going to cook the acidity out for that one minute mix other wine bring the wine up to a boil and reduce it for about five minutes okay next time just stock next head you rose were the garlic skins on a dash of Worcestershire sauce touches salt little pepper and you want to bring this up to a light boil I'm going to transfer these lunch into this casserole dish very carefully transfer my sauce a little texture that sauce hmm taste that really so I'm going to braise this for like three hours so it's going to be fantastic I'm really excited about this one so guys what I'm going to put on top of this is some foil I'm not going to really tighten it just lightly not two times give it like a little bit of event I'm going to braise it okay guys this is after one hour I'm just going to taste this little sauce here oh man all of that mean me personally I love one is my favorite meat and I can just taste that one fat that one juice in that sauce so after one hour turn it over like that look at that beautiful not tender yet but it soon will be I'm going to put it in for another hour okay guys this is after two hours so let's take this off look at that absolutely beautiful then nearly falling off the bone not quite done yet but just like a little more let me taste that sauce we're going to reduce this sauce down but that sauce is fantastic so again turn it over very carefully beautiful nearly doing okay I'm going to put this in front of the thirty minutes and it should be done so there you go guys braised lamb shanks absolutely beautiful so I'm just going to transfer these shanks beautiful to a plate also take out the garlic cloves these are like Buddha to be nice and sweet I'm ashamed what's this good I put it now very carefully transfer this sauce to the pan okay we've transferred the source now we're going to reduce it for about five minutes so there you go guys braised lamb shank look at that absolutely beautiful also got some nice sprouts and parsnips and it's a little taste of this look at that just falling off the bone full title hmm that is beautiful give it a go guys it's an easy dish just going to leave it alone and they'll cook itself also what I'd like to do to get this garlic and use it like butter

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Views: 405,685

Rating: 4.7970567 out of 5

Keywords: lamb, shanks, cooking, food, braising, kitchen, recipe, restaurant, gordon, ramsay, onion, carrot, celery, garlic, salt, maldon, sea, bbq, meat, dinner, recipes, cuisine, howto, sauce, and, drink, eating, Cook, Foods, Gordon Ramsay (Chef), Chef (Profession)

Id: ZwnN9q_mLP4

Length: 12min 1sec (721 seconds)

Published: Mon Jun 20 2011