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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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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.
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.
swiss frank
so would you brown first and then braise in red wine? How long?
so would you brown first and then braise in red wine? How long?
tbh,girlfriend cooked it so not sure how long.. she did brown it first & cook for at least 2& 1/2 hrs
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.
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.
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?
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.
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.
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.
All I got from this thread is that Swiss Francs girlfriend browns his meat 
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