Old Fashioned Braised Lamb Shanks

[Music] today we're going to make some fairly nice old-fashioned type braised lamb shank so we've got some nice lamb shanks some garlic salt pepper some fresh thyme so i'm going to season that up first with a little bit of olive oil then we're going to brown that off then add onions carrots a little bit of tomato sugar and then add some liquid to that and basically braise it for around about two and a half hours so it takes quite a while and then after it's nine tenths cooked um we take it to another level after that okay so in a bowl we just put the ram shanks a little olive oil just enough to stick the seasonings good bit of garlic some fresh thyme salt white pepper and that's it now these lamb shanks we don't add flour a lot of people will sort of roll their lamb chunks in flour but we try and keep them gluten-free and they brown up just as nice and the flavour is just as nice okay so now we're going to cook the lamb shanks just seal them get them nice and brown on the outside so we've got a hot non-stick pan here don't have to put any oil in the pan because we've already got the olive oil that we put on the lamb shanks with all the seasonings so just put that in that in make sure you get all your goodies in there [Music] turn it down so you just want to get a nice color on on the lamb and to get some flavor started in there [Music] so now i'll add just a little bit of olive oil some diced onions i'll just get a little bit of color on those as well [Music] so all the vegetables going in here is basically what you end up serving it with so make sure you cut things nicely nice and certain size and have carrots and then we're going to finish it later with some zucchini just towards the end put the carrots in now the nice slice of carrots is fine again just make sure they're consistent so that they all cook evenly okay so that's pretty much it so we're going to put about half of this vegetable mixture in the bottom just to give it a little base so that the lamb doesn't have a chance of sticking on the bottom depends on what pan you use sometimes it can so we put one in one way sort of shape of them and then the other one the other way and there nicely and then we'll put the rest of the veggies on top on the herbs garlic and that that it was originally marinated in and all gets scattered along there it's a little bit of a tomato nothing enough then you can use a chicken stock um or even in this case we're just using water because that way you'll get all that lamb flavor come through but you can use a chicken stock so just pretty much cover the the shanks then i like to put a piece of grease grip paper on the top press it down and then either a lid or you can just use foil if you like um if you're using a slow cooker obviously just put the lid on and that's it ready to go in the oven see how nice they are you'll notice how much fat there is on top so what we're going to do now is strain strain that off most of the liquid leave a little bit in there and you can tell how tender that lamb is there it's almost falling off the bone already so what we're going to do now is just sprinkle the zucchinis in put the paper back on the lid back on and we'll just pop it back in the oven for about 10 10 minutes so the vegetables that we've strained we're actually we'll put that back into the dish so we'll just skim the fat off what we can at the moment this is a ladle you'll see that's like at least a full ladle of fat there and what happens if you don't skim that fat off and you boil [Music] the liquid it will just emulsify into the liquid and then basically become very oily and not a very nice mouth feel a hot pan on the stove and we'll just pour that liquid in and it should reduce quite quickly you've got to make sure you don't put too much salt in the initial cooking liquid so they're just enough to season it because what will happen now as the liquid reduces it will get saltier so if you put too much in to start with um you'll end up it'll be too salty just need two or three spoons and that will just give it a nice shine just add that last little bit of flavor to it that looks really good so now we'll pour the finished gravy over the lamb shakes and there we have our beautiful lamb shanks it's a little chef hack for if you want to do nice cornell's a mashed potato at home a little bit of plastic get a large spoon put it on like that [Music] and basically wrap the spoon in the plastic squeeze it down and as you'll see shortly you'll get a nice quenelle of potato just like a three star restaurant so here is some creamy mashed potato which i've just made season nicely and what we do then is we get our spoon and we literally just roll it like so and you'll end up with a nice cornell hazard okay so now [Music] we are going to serve our beautiful [Music] ranching [Music] some of the veggies on top [Music] okay then we're going to top this with gramolata which is chopped parsley grated lemon and zest and a little bit of garlic we'll just sprinkle that on top that just gives it a really nice fresh zest okay there we go [Music] you

Channel: BlueCross Aged Care

Views: 67,772

Keywords: BlueCross, Lamb, Lamb Shanks, Cooking, Chef, Malvern, Kew, Cresthaven, Respite Care, Aged Care, recipe, residential care, nursing home

Id: JTz7SiT7ZUo

Length: 10min 23sec (623 seconds)

Published: Thu Aug 20 2020