Braised Lamb Shank : 無料・フリー素材/写真
Braised Lamb Shank / jplahm
| ライセンス | クリエイティブ・コモンズ 表示-改変禁止 2.1 |
|---|---|
| 説明 | Braised Lamb ShankServes 2IngredientsAmountLamb Shanks // 2 EachOnions, diced // 2 cupsCarrots, diced // 2 cupsCelery, diced // 2 cupsGarlic, chopped // 3 clovesDry Red Wine* // 1.5 LKosher Salt // 1 cupBlack pepper // 2 tablespoonsThyme // 2 teaspoonsRosemary // ¼ teaspoonButter // 2 tablespoonsMethod of Preparation1.Preheat oven to 400°F2.Add red wine to a pot and reduce it down to about 3 cups3.While the wine is reducing, mix the salt and pepper and completely cover the lamb shanks with it4.Set lamb aside while you are chopping your vegetables5.When the wine is reduced to 3 cups, pull it off the heat6.Knock most of the salt off the lamb shanksa.You can leave some salt on, but just don’t over-do it7.Using either a large dutch oven, or a braising pan brown the lamb shanks over medium high heata.This is very important, as the better you brown it, the better the flavor will be8.Remove the lamb to a and add the vegetables and thymea.At this point, the lamb should have left some brown bits of “fond” on the bottom of the pan, this stuff is very important! Adjust the heat to avoid burning it!9.When the vegetables are just starting to get soft, delgaze with some of the reduced wine10.Add the lamb shanks back into the pan11.Add the reduced wine to the pana.The wine should reach about 2/3 of the way up the lamb shank. If it does not, add some water to the pan until it does12.Bring the contents to a boil, cover, then place in oven13.Cook for 2 ½ hours14.At 45 minutes intervals, use a ladle to dump some of the braising liquid over the lamb, and if you have to, add hot water to keep the braising liquid up15.When after 2 ½ hours, turn the oven off, remove the lamb to a pan, cover, and place back in the oven16.Using a fine mesh strainer, strain the contents of the braising liquid into a pot17.Add rosemary and reduce the resulting liquid by half18.Remove from heat and finish with butter19.Serve lamb shank over mashed potatoes with a drizzle of sauce*Substitutions1.Burgundy is the preferred choice, but any dry red wine will do |
| 撮影日 | 2011-02-27 20:39:06 |
| 撮影者 | jplahm |
| タグ | |
| 撮影地 | |
| カメラ | Canon PowerShot SX110 IS , Canon |
| 露出 | 0.05 sec (1/20) |
| 開放F値 | f/2.8 |
| 焦点距離 | 6 mm |