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I've got a few of these to have this evening. I know the general drill - long cooking at a lowish temp etc
but does anyone have any recipes to recommend? Preferably with a sauce/gravy so that the dish is not too dry?
TIA
but does anyone have any recipes to recommend? Preferably with a sauce/gravy so that the dish is not too dry?
TIA
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Replies: 23
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virtual come dine with me
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I would recommend that you look at the Good Food website for a myriad of tasty ideas that are simple to cook (relatively) yet almost Market Kitchen-esque in flavour.
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cmon - you should all be awake by now
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I use beef shank, sliced, to make cornish pasties. It's far more tender than braising steak. I imagine lamb shanks would be ok too.
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red wine & rosemary,with a hint of garlic
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swiss frank
so would you brown first and then braise in red wine? How long? |
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tbh,girlfriend cooked it so not sure how long.. she did brown it first & cook for at least 2& 1/2 hrs
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mirepoix, rosemary, stock, red wine, garlic, squeeze of tomato puree.
should 3/4 cover the shanks. slow cook in the liquid (you want the gelatin from the shanks to go into the sauce to thicken it). remove shanks, optionally strain, reduce to desired consistency and season. |
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cheers swiss and d-style
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there's an excellent recipe for shanks with puy lentils in the Ballymaloe book, but can't find it online. however, principles remain teh same - brown first, long, slow cook in teh oven. Maybe stuff with garlic, rosemary, anchovies etc in little slits all over?
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and as above, brown the shanks in hot oil before the braise. cook off the mirepoix in the pan that you browned the shanks in to absorb the fond.
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what time are we invited to dinner ?? ;)
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Brown the shanks and remove from the pan
fry finely chopped onion, celery and carrot until soft but not colored. add a teaspoon of tomato puree and cook for a further 2 minutes add half a bottle of red wine, rosemary, thyme and a bay leaf, turn up the heat and reduce by half. Return the shanks and some lamb / veal stock, cover and put in a low oven for about 2.5 hours thicken the sauce with some flour and butter if you like just before serving. For effect chop some parsley on top if you can be bothered. |
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Should u use a lamb stock cube?
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Nice to see redrich back.
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Surely mutton shanks by now
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You need gravy.
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All I got from this thread is that Swiss Francs girlfriend browns his meat
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... AND redrich had a few shanks.
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Borrow Mr Eboue slow cooker and braise away..
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It never turns out like the photos in cook books.
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