Recipe Thursdays

We will be starting a new routine on the blog.. RECIPE THURSDAYS, every week i will share with you a meal that cooked during the last seven days. ENJOY!!

BRAISED LAMB SHANK

Braising lamb is a long process, but one that you can do without spending all day in the kitchen. Lamb is also a great alternative to the traditional beef roast or chicken. Take the time with it and you'll be rewarded with a fabulous dinner, plus, you can take leftovers and re-purpose that meat.

Things You'll Need:
Medium piece of lamb (preferably on the bone)
Garlic
Salt
Pepper
Chicken or beef stock
Carrots
Celery
Onions
4 cloves of garlic
2 bay leaves

Part 1

Place the lamb in a very hot, oiled pan. Sear the lamb on all sides.

Part 2

Prepare the pan for the oven. If you're using different pans for the browning and the braising, deglaze the browning pan with your braising liquid. Add a little flour to thicken the sauce. Move your lamb into the braising pan and rough chop onions, celery and carrots for the pan. Add the vegetables and spices. Cover the lamb with the liquid, both with the bits from the browning and additional liquid, if necessary.

Part 3

Braise the lamb. Cover the pan and place in the oven at 250 degrees. Cook for 3 hours. Check the tenderness of the ribs before serving. They should fall apart easily.

Part 4

Plating. By using a cous cous as a base on the serving dish you will be able to present the lamb in a more classic way. Place the lamb atop the cous cous then pour some au jus around it and garnish with rosemary and mint leaves.