Braised Lamb Shanks - Perfect recipe, not only for Easter - COOK WITH ME.AT
Used tools & products
Lamb Shanks from Don Carne: https://doncarne.de
Big Green Egg Minimax: http://amzn.to/2nVjJAV
Cutting Board: http://www.holzdesign-reinicke.de/
Caso TC 2100 Induction stove: http://amzn.to/2pmYhHQ
Olive Oil: http://amzn.to/2po4Ppx
Global Knife: http://amzn.to/2nVnW7v
McBrikett Charcoal: http://amzn.to/2o0JMaH
V-Tong: http://amzn.to/2nVl7n3
My Camera: http://amzn.to/1OaSKg4
My Tripod: http://amzn.to/1PTl4DI
All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
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Subscribe to COOK WITH ME.AT: http://www.youtube.com/cookwithmeat
Recipe in the description and at www.cookwithme.at
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Ingrediens for 4 portions:
4 lamb shanks
4 carrots
2 small or 1 big onion
2 cloves of garlic
Celeriac (equal amount as carrots)
Rosemary twig
1 hand of raisins
1 bottle of red wine
340 ml Beef Stock
1/2 bunch of mint
Olive oil
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How to prepare the braised lamb shanks
Cut around the bone of the lamb shanks and cut the tendons as well. Preheat a pot over medium high heat, add some olive oil and brown the shanks from all sides. Finely dice the carrots, celeriac and onions. Remove the shanks and sauté the vegetables until softened. Add the garlic, raisins and rosemary and deglaze with red wine & beef stock. Add the shanks back into the pot, cover the lid and cook for 3 hours in a preheated oven at 180°C / 356°F.
Put the mint leaves into a pestle, pour on some olive oil and pound well. To finish the dish, blend the sauce and pour over the lamb shanks as well as the mint oil.
Enjoy with some couscous or mashed potatoes!
Stay tuned see you soon, your Christian from COOK WITH ME.AT
Music:
Artist: Otis McDonald
Title: Otis McMusic
The artist granted a licence for free use at the YouTube music library.
Lamb Shanks from Don Carne: https://doncarne.de
Big Green Egg Minimax: http://amzn.to/2nVjJAV
Cutting Board: http://www.holzdesign-reinicke.de/
Caso TC 2100 Induction stove: http://amzn.to/2pmYhHQ
Olive Oil: http://amzn.to/2po4Ppx
Global Knife: http://amzn.to/2nVnW7v
McBrikett Charcoal: http://amzn.to/2o0JMaH
V-Tong: http://amzn.to/2nVl7n3
My Camera: http://amzn.to/1OaSKg4
My Tripod: http://amzn.to/1PTl4DI
All “amzn.to” links are so called affiliate links. For you no extra costs arise, but in the case of a purchase I receive a commission and you support my channel. Many thanks in advance
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Subscribe to COOK WITH ME.AT: http://www.youtube.com/cookwithmeat
Recipe in the description and at www.cookwithme.at
COOK WITH ME.AT on Facebook: www.facebook.com/cookwithmeat
On Twitter: https://twitter.com/COOK_WITH_MEAT
On Instagram: https://www.instagram.com/cook_with_meat
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Ingrediens for 4 portions:
4 lamb shanks
4 carrots
2 small or 1 big onion
2 cloves of garlic
Celeriac (equal amount as carrots)
Rosemary twig
1 hand of raisins
1 bottle of red wine
340 ml Beef Stock
1/2 bunch of mint
Olive oil
xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx
How to prepare the braised lamb shanks
Cut around the bone of the lamb shanks and cut the tendons as well. Preheat a pot over medium high heat, add some olive oil and brown the shanks from all sides. Finely dice the carrots, celeriac and onions. Remove the shanks and sauté the vegetables until softened. Add the garlic, raisins and rosemary and deglaze with red wine & beef stock. Add the shanks back into the pot, cover the lid and cook for 3 hours in a preheated oven at 180°C / 356°F.
Put the mint leaves into a pestle, pour on some olive oil and pound well. To finish the dish, blend the sauce and pour over the lamb shanks as well as the mint oil.
Enjoy with some couscous or mashed potatoes!
Stay tuned see you soon, your Christian from COOK WITH ME.AT
Music:
Artist: Otis McDonald
Title: Otis McMusic
The artist granted a licence for free use at the YouTube music library.
