Gundagai Lamb GLQ5+ Lamb Shanks
2-3 people
This one-pot dish is a rich and gelatinous meal, perfect for winter.
INGREDIENTS
Lamb
-
2
Lamb Shanks
-
20g
Olive Oil
-
1
Carrot
-
1
Brown Onion
-
5
Cloves of Garlic
-
3g
Black Peppercorns
-
3
Sprigs of Thyme
-
300g
Dried Broad Beans -soaked overnight
-
1l
Chicken Stock
-
100g
Frozen Broad Beans
-
2
Pickled Black Walnuts
-
1/2
Bunch Flat Parsley
-
Salt
-
1
Lemon
METHOD
- Start by browning the lamb shanks in the olive oil in an oven-proof casserole dish. Once they’re browned all over and a decent amount of rendered fat coats the pan, remove them and set aside for later.
- In the same pan with the leftover lamb fat, start by adding the carrots, brown onion, and garlic and sweating them down. Next, add the peppercorns, thyme, soaked broad beans, chicken stock, and lamb shanks. Bring to a boil on the stove, cover the pot with a lid or foil, and cook in the oven at 140 degrees for 2.5 hours or until the meat starts to fall off the bone and the broad beans are cooked.
- Cook the frozen broad beans until tender. If using fresh beans, cook them until tender, cool them and remove the outer husk.
- Garnish the cooked dish with frozen (or fresh) broad beans, diced black walnuts and picked parsley leaves. Adjust the seasoning with salt and lemon.
Tips for Commercial Kitchens
This one-pot dish is a rich and gelatinous meal, perfect for winter. This recipe is versatile; it can easily incorporate leftovers like bacon bits, sausages, or other ingredients that enhance the braise.
PREP IN ADVANCE: Yes, you can prep this well in advance. This can be done sous-vide and vacuum-packed, which means the lamb can be cooked in advance and stored for longer.
SUITED TO VOLUME CATERING/SERVICE: Yes.
KITCHEN EFFICIENCY: Very efficient, as you can pre-cook and hold ready for service.
HOLDING POTENTIAL: Yes, in fact, the lamb develops more flavour.
SERVICE STYLE: It is suited to a wide range of venues.
VERSATILITY: The flavour combinations are versatile. Try different seasonal and flavours to suit your location and cuisine style.
COST ON PLATE: This is a low-yield dish due to the meat/bone ratio, but the high IMF adds richness, so smaller protein portion sizes are potentially viable.
