Braised Lamb Shank
medium
·under 60 minutes
Benefits
Especially fast
Preparation is particularly soft
Perfect for use with leftover foods
Ingredients
0.5 pcs.
Lemon, zested
10 pcs.
shallots
1 pcs.
clove
250 g
carrot(s)
1 pinch
pepper
0.5 pcs.
orange, abrasion
50 ml
white wine
150 g
Parsnip
1 tbsp
honey
150 g
celery
3 tsp
Dijon mustard
1 tsp
sea salt
2 tbsp
tomato paste
4 pcs.
Knuckle of lamb
1 pcs.
Small piece of cinnamon (walnut size)
250 ml
canola oil
1 pcs.
star anise
200 ml
rosé wine
Steps to prepare
1.
Aroma Oil (Rapid Infusion)
Ingredients:
- 250 ml canola oil
- 1/2 orange peel
- 1/2 lemon peel (organic)
- 1 clove (briefly roasted)
- 1 star anise (briefly roasted)
- 1 small piece of cinnamon (walnut size) (briefly roasted)
Preparation:
Place all ingredients in an iSi Gourmet Whip bottle (0.5 l) and screw on Rapid Infusion Set (according to instructions).
Then screw on iSi Professional Charger capsule.
After 2-3 hours, release the pressure by lever pressure and strain the bottle contents through a sieve.
2.
Ingredients:
- 125 ml aromatic oil (from above)
- 50 ml white wine 1 tbsp honey
- 1 tsp Dijon mustard salt pepper
Preparation:
Bring white wine to the boil once, mix with honey and make an emulsion with aromatic oil and mustard. Fill emulsion into iSi Gourmet Whip bottle (0.5 l), screw on iSi Professional Charger capsule and inject into lamb shanks with long iSi needle nozzle.
Wrap lamb shanks tightly in cling film and allow to marinate in the refrigerator for 2-3 hours from the inside.
3.
Lamb shank
Ingredients:
- 4 lamb shanks
- 6 tablespoons aromatic oil
- 200 ml rosé wine
- 2 tablespoons tomato paste
- 250 g carrots, coarsely chopped
- 150 g celery, coarsely chopped
- 150 g parsnip, coarsely chopped
- 10 shallots halved
- 1 tsp sea salt
- 1 tsp pepper
- 1 tbsp Dijon mustard
Preparation:
Preheat the oven to 165 degrees. Rub the lamb steaks with mustard, salt them and fry them in a pan on all sides in aromatic oil until golden brown. Then sauté the vegetables on all sides, add tomato paste and deglaze with rosé wine. Bring to a boil and simmer for 5 minutes. Put the lamb stems back into the puree.
Put lid on and simmer closed at 145 degrees for about 2 hours.
Recommended side dishes: polenta cream or baked potato.
Benefits
Especially fast
Preparation is particularly soft
Perfect for use with leftover foods
iSi Tip
The rest of the flavor oil can be well saved and used further - e.g. for sautéing or to give a new nuance to a tartar - the possibilities are almost endless.