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Braised Indian-Spiced Lamb Shank

Braised Indian-Spiced Lamb Shank

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Published by wamu885
Braised Indian-Spiced Lamb Shank
By Executive Chef Phillip Blane, Unum
Braised Indian-Spiced Lamb Shank
By Executive Chef Phillip Blane, Unum

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Categories:Types, Recipes/Menus
Published by: wamu885 on May 17, 2012
Copyright:Attribution Non-commercial


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Braised Indian-Spiced Lamb Shank
By Executive Chef Phillip Blane, Unum 
Serves 4
 Ingredients: 4 lamb shanksHalf-gallon chicken stock½ cup port wine4 T Garam Masala Garam Masala Mix3 T cardamom pod2 T whole black pepper 3 t whole cloves3 t cumin seed1 1/2 t coriander seed1 1/2 t freshly ground nutmeg3 sticks of cinnamon1/4 t red chili flakes Directions: In a dry skillet, toast all the spices together until fragrant. Be careful not to burn.When cool, grind everything in a spice grinder. Cover the lamb with the spice mix, rubbing it in well (we use the hind shank at Unum, but youcould use this spice mix on any hearty cut of beef or lamb. Ossobuco would be great!). Cover the lamb and place in the refrigerator overnight to really absorb the spices. Get a large skillet hot. Add oil and then the shank. Season liberally with salt. Use more thanyou normally would, as the meat will be in the braising liquid for several hours and the liquidwill "take away" some of the seasoning and salt while cooking. Sear (look for a rich, dark brown crust) the meat on all sides and transfer to a casserole dishlarge enough to cover 3/4 full with the braising liquid after the lamb is in the pot.  Add some extra chopped carrots, onion and celery (doesn't have to be pretty; you won't beeating this later) and some port wine to the stock. Bring this liquid to a simmer and then cover the meat with the braising liquid. Cover the pot with a tight fitting lid, and place the whole thing ina 325-degree Fahrenheit oven for 3 to 4 hours, or until the meat is just about to fall off the bone. Once it's done, carefully transfer the lamb to another dish and strain the braising liquid (gettingrid of those carrots, onions and other bits of debris that will have accumulated from the braisingprocess) over the lamb. Let cool overnight. The next day, carefully remove the layer of fat thatwill have risen to the top and discard. Remove the lamb from the pot. Take some of the braising liquid (it will be jelly-like) and placethat into another pot over medium heat so that it reduces down and concentrates the flavor.This is your sauce. The remainder of the liquid is what you will use to reheat the lamb. Put it all

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