THE ROSEMARY MEAT-SWELL
(Our Play on Braised Lamb Shanks / Souris d'Agneau)
Ingredients: 2 Lamb shanks, 1 Large onion (pureed), 2 Carrots (minced), 2 cloves Garlic, 2 tsp Dried Rosemary, 1 tsp Black pepper, 400ml Red wine, 400ml Beef stock, 1 tbsp Honey...
Ingredients
- 2 Lamb shanks
- 1 Large onion (pureed)
- 2 Carrots (minced)
- 2 cloves Garlic
- 2 tsp Dried Rosemary
- 1 tsp Black pepper
- 400ml Red wine
- 400ml Beef stock
- 1 tbsp Honey
Cooking Method
- The Scorch Sear shanks in oil on high heat until dark brown and charred; remove.
- The Architect Fry onion and carrot puree in the fat until it turns into a sweet, dark jam.
- The Bloom Add garlic, rosemary, and pepper with a 40ml splash of wine; the steam will release the woodiness.
- The Slow Swell Add remaining wine, stock, and honey; return meat and simmer covered for 80 minutes until falling off the bone.
- The Final Flourish Top with raw fresh rosemary and lemon zest (Gremolata style).
