In this one we dive into the world of braising. It is a technique that everyone should have in their cooking repertoire. Braise any tough cut of meat and it will become irresistibly tender, sticky and succulent. It is Easter and our cut of choice is lamb shanks. Pair those with some creamy polenta and a fresh mint gremolata and you have something really special! Enjoy! :)
Ingredients (serves 2):
The Braise
2 lamb shanks
Red wine - 600ml
Stock - 900ml
Carrots - 4-5
Celery - 3 sticks
Onion - 1-2
Garlic - 1 head
Bay leaf - 3-4
Thyme - 1 sprig
Rosemary - 1 sprig
Tomato purée - 1-2tbsp
Salt - to taste
The Polenta
Polenta - 125g
Stock - 600-725ml
Butter - 50g
Parmesan - 50g
Thyme, salt, pepper - to taste
The Gremolata
Lemon zest - 1 lemon
Garlic - 1 clove
Mint - 10-12 leaves
Music by Brock Berrigan - https://soundcloud.com/brockberrigan
Chopped by Rosen Milev
0:00 - Intro
0:16 - The Braise
3:17 - The Sauce
3:56 - The Polenta
4:52 - The Gremolata
5:31 - Final Assembly
#lamb #easter #polenta