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How To make Braised Lamb Shanks~
8 Small Or 4 Med. Lamb Shanks
45 Milliliters Olive Oil
50 Grams Tomato Puree
2 Carrots
Sliced
125 Grams Canned Tomatoes :
Chopped
350 Milliliters Red Wine
350 Milliliters Lamb Stock
5 Milliliters Rosemary Leaves Finely Chopped
5 Milliliters Thyme Leaves :
Finely Chopped
2 1/2 Milliliters Allspice
Salt And Freshly Ground Black Pepper 5 Milliliters To 10 Arrowroot, Mixed With A Little Water
Thyme Sprigs -- To Garnish
Heat half of the olive oil in a heavy flame-proof casserole. Add the onion and saute for 3 to 4 minutes until soft. Add the garlic and cook for a further 2 minutes. Add the tomato puree, carrots, tomatoes, wine, stock, herbs, allspice and seasoning. Bring to the boil.
Heat the remaining olive oil in a heavy-based frying pan and brown the lamb shanks on all sides. Add the lamb to the casserole, cover and cook in a preheated oven at 180 C (350 F) for 1 1/2 to 2 hours, stirring from time to time, until the meat comes away from the bone easily. Lower the oven temperature to 110 C (225 F).
Lift the lamb shanks out of the casserole and place in an oven-proof dish; keep warm in the oven. Strain the sauce into a saucepan and boil steadily until reduced by about half. Add the arrowroot to thicken the sauce slightly if necessary and heat, stirring, until thickened. Place the lamb on a warmed serving plate and pour on the sauce. Garnish with thyme and serve.
How To make Braised Lamb Shanks~'s Videos
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It's friday night and we've got an incredible recipe for you to try this weekend. This dish is inspired by Scotland, using the delicious flavours of haggis. The lamb is so tender it just falls off the bone, served with a rish sauce and cheesey mash. What more could you want!
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Braised Lamb Shanks Recipe - Tender Lamb Shanks
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Mary shows us how to make her super tender, fall off the bone lamb shanks in a lovely red wine sauce with tasty roasted root vegetables. What more could you ask for?
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Lamb Shanks | The Golden Balance
#shorts
Lamb Shanks ????
4 Lamb Shanks
Rub down with oil
Season with:
1 tsp cardamom
1/2 tsp all spice
1 tsp turmeric
1 tsp paprika
1 tsp onion & garlic
Salt to taste ( I did 2 tsp )
1 large onion
4-6 cardamom pods
1 bay leaf
1 cinnamon stick
8-10 pimento seeds
Pressure cook on high for 40-50 minutes
You can also do this on the stove top, bring to a boil and drop to a simmer (I’d say at least 2-4 hours)
Rice:
2 cups basmati rice
3 cups lamb stock
1 tsp saffron
1 tsp salt
Salsa:
Bunch of cilantro
6 cloves raw or cooked garlic
1/4 cup olive oil
1 tomato
3 Serano peppers (depends on your preference)
Learn how to braise lamb shanks and make a port wine sauce
Learn to braised lamb shanks the easy way and serve them with a delicious rosemary and port wine sauce. Written recipe here:
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????????INGREDIENTS????????
1.2 kilos (roughly 2.5 pound) lamb shanks
1 white onion
1 medium size shallot
1 carrot
2 garlic cloves
1 bay leaf
1 heaped teaspoon tomato paste
salt and pepper to season
500 ml brown lamb stock or beef stock
150 ml ruby port wine
2 small twigs of rosemary
25 grams plain unsalted butter
2 tablespoons grapeseed or sunflower oil
Cooking notes: I have cooked this at 160 degrees Celsius for 2h30 minutes in a fan forced oven on the middle oven shelf and it worked fine for me. however depending on your oven things may be be different. so keep an eye on the reduction of the sauce during the cooking and if needed add some more stock (or water if you ran out of cooking stock). you can also just use a lower temperature of 160 degrees Celsius instead of 170.
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Cast iron pan:
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For people wanting to learn technique like in culinary school:
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The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
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Escoffier culinary guide (in english):
Larousse gastronomique:
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World atlas of wine: