In this recipe, the lamb is thoroughly marinated for hours with an assortment of flavourful ingredients like brown garlic paste, olive oil, onions, baby carrots, celery and rosemary. It is followed by slow simmering and braising of the lamb shanks as they covered and cooked in these sauces.
The slow cooking is what transforms the tough lamb shank into juicy succulent meat, soaking in all the flavours adding a piquant punch of delicious gravy.
Braised lamb shank
1 number lamb shank
50ml olive oil
100gms baby carrots
50gms white onion
50ml HP sauce
30gms brown garlic paste
15gms Kocher salt
100gm herb potato wedges
De-fat the tender lamb shank
Marinate it with brown garlic paste, olive oil, onions, baby carrots, celery and rosemary for at least eight hours
Braise the shank in a boiler on slow flame until it is fully cooked. Take the pan and add olive oil to it
Toss some garlic cloves into the pan and sauté it. Followed by adding fresh rosemary and HP sauce to the pan
Stir it for a while and season it with Kocher salt and chilli flakes. Now add the braised lamb shank as it in a vessel with lamb stew
Cook it until the glaze comes up. Serve it with home-made herb potatoes and grilled veggies.
*Disclaimer: This recipe has been contributed by Rajiv Bharadwaj, Executive Chef, Radisson Blu Resort and Spa, Karjat. The opinion expressed in this article are the personal opinions of the author. The facts and views appearing in this article do not reflect the views of Deccan Chronicle and Deccan Chronicle does not assume any responsibility and liability for the same....