Braised Lamb Shank

This Braised Lamb Shank recipe by ZenCanCook is really to die for!!!

Saya beli dua ketul lamb shank frozen di JayaGrocer. Satu beratnya dalam 200gm while another above 300gm. Biasalah, untuk mr hubby mesti besar sikit. Saya tak berapa sangat makan lamb shank ni tapi saja nak teman mr hubby makan (roll eyes) he he he.

Ada banyak resipi lamb shank di internet. There's one by Jamie Oliver tapi bila tengok Zen punya lagilah WOW!!! tu yang terus decide guna resipi Zen aja. Sungguhpun bahan-bahannya lebih banyak daripada lain-lain resipi tapi saya kira nak dapatkan rasa yang umph tu memang perlu 'kerja' lebih sikit.

Lamb shank yang sedang merenih atas dapur. Sebelum di transfer ke dalam oven.

Untuk resipi saya copy & paste saja. Nak pergi ke link di atas pun boleh.

Braised Lamb Shank

Inspired by Tom Valenti recipe in "Welcome To My Kitchen"

via zencancook.com

4 lamb shanks 

salt and freshly ground black pepper

1/2 cup canola oil

2 celery stalks, chopped

2 carrots,chopped

1 large onion, chopped

1/2 cup tomato paste

2 cups red wine

3/4 cup white wine

6 sprigs fresh thyme

2 bay leaves

2 teaspoons whole black peppercorns

2 teaspoons juniper berries

4 anchovy filets, chopped

1 whole head garlic, cut in half

1/4 cup white vinegar

1 cup demi-glace

2 cups Chicken Stock

Preheat the oven to 325 degrees. Season the lamb shanks with salt and pepper.

Heat oil in a large heavy pot over medium heat. Working in batches, add lamb, and sear until brown all over, about 2 minutes per side. Remove from pot, and set aside.

Pour off all but 3 tablespoons fat. Add celery, carrot, and onion, and cook until soft and beginning to brown, 5 to 6 minutes. Add tomato paste, and cook about 3 minutes more. Stir in red and white wine, thyme, bay leaf, peppercorns, juniper berries, chopped anchovies, garlic and vinegar. Bring to a boil. Cook for about 5 minutes to burn off some of the alcohol. Add demi glace and chicken stocks.

Add lamb and return to a boil. Cover and transfer to oven. Cook for 1 hour. Uncover and cook until meat is very tender, turning the shanks over every half hour, 3 hours more.

Remove shanks from braising liquid; strain the liquid and discard the solids. Skim any fat that rises to the surface and use the liquid as a sauce. Serve.

Since saya buat 2 ketul lamb shank sahaja, maka recipe di atas saya halve kan. Dan saya omit beberapa bahan seperti anchovies tu yang saya tak boleh tolerate dia punya pungent taste and lil bit bitter sometimes. The wine of course saya omit. Jangan buat pasal tak pasal-pasal dapat dosa!!!

Juniper berries tu memang tak jumpa lah kat sini kan. Demi glace juga tak jumpa. The closest to demi glace ialah browning powder atau sauce but the ones sold at supermarket agak meragukan status halalnya sebab dia buat daripada reduction of beef stock. Beef halal ke tidak tak tau sebab barang import. Certain barang dinyatakan halal tapi kalau tidak kita tutup buku sajalah ye.

But stil the taste was so good. So delicious. Memasak memang lama. Tapi hasil yang dapat ialah saucenya yang pekat, daging yang fall off from the bones. Dan warna lamb shank tu pun dan buat kita rasa wallahhh...

Makan dengan mashed potato dan semestinya ada greens ;-). Yang ada dalam fridge cuma brokoli. Kita celur kejap tak payah letak salt sebab sos lamb shank sudah cukup perisa untuk dicicah.

Selamat mencuba!!!