Kathy’s Kitchen: New Zealand Braised Lamb Shanks (recipe in comments below)
Kathy’s Kitchen
New Zealand Braised Lamb Shanks
FOR THE SHANKS:
6 Lamb Shanks
5 Carrots – diced ½ “
4 Stalks Celery – diced ½ “
5 -8 cloves of Garlic – minced
2 Onions – chopped
1 Large can whole peeled Tomatoes
1 Small can Tomato Paste
3-4 Cups Beef Broth
1 Bottle Red Wine (use between 2 cups and a whole bottle) It cooks down and no alcohol is left.
Thyme – 10-12 stalks tied together
Rosemary – 2 TBS – finely chopped
3 Bay Leaves
Salt and Pepper (on shanks and in sauce)
EVOO
POTATOES:
5-6 Large Potatoes – 1” cubes
½ Cup Butter (approx. one stick)
½ - ¾ Cup Cream (I use fat free half-n-half)
3 Tbsp of EVOO
GREEN BEANS:
1 lb of Haricot Verts (French green beans)
Bacon Bits
Dry Sherry
Brown the shanks in 2 Tbsp EVOO. Prepare the sauce. Add shanks and bake covered in ovenproof dish at 400° for 3 hours.
Prepare potatoes as directed.
Boil green beans until desired tenderness. Fry up some bacon bits separately. Add a Tbsp or so of dry sherry. Combine and heat together.
ENJOY!
LEMON BUTTER SAUCE / TIPS TO PREVENT SPLIT / SAUCES RECIPE
Learn how to make lemon butter sauce! This lemon butter sauce is delicious served with seafood like salmon ,prawns or chicken.
FRESH SEAFOOD➡️ a perfect sauce. any fresh fish like salmon, tuna ,seabass ,swordfish ,cod.
SHELL FISH➡️ Prawns , Lobster ,shrimp, Scallops , crab.
VEGETABLE➡️ roasted or steam would be unbelievable. Brussels sprouts, broccoli, asparagus, grean beans, artichokes.
CHICKEN➡️ Simple pan seared , poached or grilled chicken breast become a lot more special wiht lemon butter sauce.add some capers it taste good.
Leaning how to make delicious sauces is a great skill to have.
Ingredients:
5 tbsp lemon juice
200g unsalted butter(place in bowl with ice)
fresh parsley or dill
salt and pepper
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Thank You for watching guys.
Happy Cooking.
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Andrej Prokes creates a Lamb Rack, braised shoulder cassoulet, goats curd and Black garlic recipe
Nestle CHEF consultant chef, Andrej Prokes, creates a Lamb Rack with braised shoulder cassoulet, goats curd, Black garlic and courgette flowers recipe. This video will show you step by step how to cook this dish.
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For the recipe go to
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Better than a takeaway Burger | Save with Jamie
We've raided the archives and found this recipe for the king of all burgers. It's tasty, cheaper thаn any takeaway and it's super quick to make. What are you waiting for give this a go!
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Meats That Are HEALTHY! (TOP 4)
Meat (especially red meat) gets a bad rap for being unhealthy but it is actually very nutritious! In this video we talk about some of the meats that are healthy. Find out which types of meat are healthiest. Beef? Chicken? Lamb? Pork? ???????????????????? ???????? ???????????????? ???????????????? ↓
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7-hour slow cooked lamb shoulder that will MELT in your mouth
This is the perfect recipe to start cooking mid-morning then carry on with your day and have a delicious meal ready for the evening.
Recipe
Ingredients
- 1.2kg lamb shoulder, bone in
- 1 carrot
- 1 brown onion
- 150ml balsamic vinegar (for lamb recipe)
- 1L reduced salt chicken stock
- 1 small bunch thyme (for lamb recipe)
- 1 tbsp corn flour
- Salt and pepper to taste
- 6 banana shallots
- 20ml olive oil
- 40g butter
- 50ml balsamic vinegar (for shallot recipe)
- 3 sprigs thyme (for shallot recipe)
Method
1. Start by seasoning your lamb with salt. Add oil to a heavy-base pan on a medium heat and place your lamb in. Seal your lamb on all sides until it has a good colour. This should take 15-20 minutes.
2. Once the lamb has good colour all over, remove it from the pan and set aside.
3. Dice your carrot and cut your onion into quarters. Then add them to the same pan and get some good caramelisation going.
4. Deglaze the pan with the balsamic vinegar. Then, pour everything in your pan into a cooking vessel of choice, add your lamb on top and your chicken stock. *note I used the domestic slow cooker set to low (these slow cookers normally run at about 80 degrees on low) but you can also just use a Dutch oven in the oven with your oven set to 80 degrees.
5. While the lamb is cooking, peel your banana shallots (being careful to leave the end on so they don't fall apart) and cut them in half (lengthways) and season them with salt. Pop them in a frypan with some oil over medium heat until you get some nice colour on the shallots. Add the butter to the pan. Once the butter is melted deglaze with the balsamic vinegar and add the thyme.
6. Cook the shallots in the oven at 180° for 15-20 minutes or until just soft.
7. After seven hours, remove the lamb from the braising liquid and pass the braising liquid through a fine mesh sieve into a pot. Reduce this liquid until the seasoning is correct. Add a small amount of water to you cornflour to make a slurry and add this to your reduced liquid.
8. To serve the lamb, pour the sauce over the top and place your shallots in the serving dish. Serve family style with a side of mash potato and some sautéed green beans.