Can anyone give me a recipe for cooking Lamb Shanks just like they do in restaurants?
Here’s a recipe that I have used in a restaurant.
4 tbl canola oil
flour for dusting
4 x lamb shanks
2 lg carrots diced
2 lg onions diced
2 lg red capsicum diced
1/2 cup red wine
2 lt gravy
In a pan heat a little oil, dust the lamb shanks in flour and then fry in the pan and colour all sides. When done place in a roasting dish.
Without washing the pan the shanks were fryed in start frying chopped vegetables till coloured and put in to the roasting dish.
Deglaze the pan with the red wine and then pour into the roasting dish, add gravy and stir it up. Cover dish with tin foil and put in oven for 2 hours stirring every hour at 180 C or 350 F or till the meat starts to come away from the bone.
Arabic Dish: "Fasoolia" Lamb, green beans w/ Rice Halal Cooking
most restaurants braise theirs with rosemary, so here is a site you may like. http://www.foodnetwork.com
References :
Ingredients:
Braised Lamb Shanks
* 4 tbsp vegetable oil
* 4 lamb shanks
* 4 carrots, peeled and chopped
* 4 celery stalks, chopped
* 2 onions, peeled and chopped
* 1 cup apple cider
* 2 cups raisins
* 1 tbsp cinnamon
* 4 bay leaves
* 2 crisp apples, cored and chunked
* Salt and pepper
* 1 celery rib, sliced
* 1 carrot, peeled and sliced
* 1 apple, cored and chunked
Directions:
Braised Lamb Shanks
1. Heat a heavy bottomed stew pot over medium high heat and add oil.
2. When it begins to smoke, add lamb shanks and brown until they are a deep golden colour on all sides.
3. Remove from pan and rest on a plate.
4. Drain excess fat from pot, then return the shanks to the pot.
5. Add carrots, celery, onions, apple cider, raisins, cinnamon, bay leaves, and the apples.
6. Season with salt and pepper and bring to a simmer.
7. Cover tightly and braise for 1.5 to 2 hours, until meat is very tender and almost falling off the bone.
8. Add sliced celery, carrot and apple during the last 15 minutes of cooking.
References :
Here’s a recipe that I have used in a restaurant.
4 tbl canola oil
flour for dusting
4 x lamb shanks
2 lg carrots diced
2 lg onions diced
2 lg red capsicum diced
1/2 cup red wine
2 lt gravy
In a pan heat a little oil, dust the lamb shanks in flour and then fry in the pan and colour all sides. When done place in a roasting dish.
Without washing the pan the shanks were fryed in start frying chopped vegetables till coloured and put in to the roasting dish.
Deglaze the pan with the red wine and then pour into the roasting dish, add gravy and stir it up. Cover dish with tin foil and put in oven for 2 hours stirring every hour at 180 C or 350 F or till the meat starts to come away from the bone.
References :
These are the best lamb shanks I’ve ever eaten. I don’t think they are your typical restaurant recipe – the seasonings are 10x what you’d normally find. It is, however, a restaurant recipe – from Jar in Los Angeles. I’ve made them several times and can’t believe the flavor.
Braised Lamb Shanks with Coriander, Fennel, and Star Anise
Makes 4 servings.
2 tablespoons coriander seeds
2 tablespoons fennel seeds
1 tablespoon black peppercorns
4 large lamb shanks (about 5 pounds)
4 tablespoons olive oil, divided
1 large white onion, cut into 1 1/2-inch pieces
10 garlic cloves, peeled
3 celery stalks, cut crosswise into 1 1/2-inch pieces
2 carrots, peeled, cut crosswise into 1 1/2-inch pieces
1 small leek, white and pale green parts only, cut crosswise into 1 1/2-inch pieces
3 cups ruby Port
4 cups low-salt chicken broth
4 cups beef broth
6 whole cloves
2 whole star anise
2 bay leaves
1/2 teaspoon dried crushed red pepper
Mix coriander, fennel, and peppercorns in heavy small skillet. Toast on medium-high heat until aromatic and slightly darker, about 2 minutes. Transfer to spice grinder; process until finely ground. Rub each shank with 1 rounded teaspoon spice blend. Sprinkle with salt and pepper.
Heat 2 tablespoons oil in heavy large wide pot over medium-high heat. Add shanks to pot. Cook until brown on all sides, about 20 minutes. Transfer to large bowl. Add remaining 2 tablespoons oil to same pot. Add onion and next 4 ingredients; sauté over medium heat until vegetables begin to soften, about 5 minutes. Add remaining spice blend and stir 1 minute. Add Port and simmer until liquid is reduced to 2/3 cup, about 15 minutes. Add both broths; boil until liquid is reduced to 3 1/2 cups, about 30 minutes.
Preheat oven to 350°F. Return shanks to pot. Add cloves, star anise, bay leaves, and crushed red pepper. Cover pot with foil, then lid. Place pot in oven and braise lamb until tender, about 2 hours. (Can be made 2 days ahead. Uncover and cool slightly. Place in refrigerator until cool, then cover and keep refrigerated. Rewarm in 350°F oven for 20 minutes before serving.)
Goes GREAT with a big Syrah!
References :
LA Times/Jar Restaurant