Rec: Wayne?s Braised Lamb Shanks

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Brendon McCullum

New member
Wayne?s Braised Lamb Shanks

Brown well two to four lamb shanks.

Saut? a mirapoux of diced
2 celery stalks
2 carrots
2 onions
Add
1 c red wine
2 T Balsamic vinegar
Cook until reduced

Add shanks and
4 c beef broth

Season with
Salt
Pepper
Rosemary
Sage
All Spice
Garam Masala
Garlic

Cook 1 ? hr. in 350-degree oven. Add four medium potatoes and three
carrots. Cook 30 min. longer Remove meat and use an emersion blender to
liquefy the mirapoux and broth. Thicken as you wish with flour or corn
starch.
 
On Sun, 27 Mar 2011 06:23:13 -0700, Wayne wrote:



The potatoes and carrots get done enough to liquefy in 30 minutes at
350F or do you cook them some before adding them?
 
On 3/27/2011 8:11 AM, Landon wrote:

I add the potatoes and carrots the last 30 minutes, whole or cut in half
depending on their size. Think in terms of a pot roast. Total two hours
cooking time.

Wayne
 
On Sun, 27 Mar 2011 10:37:14 -0700, Wayne wrote:


Thanks Wayne. It just surprises me that the potatoes and carrots would
be done to that degree of softness that fast. I'm trying this one the
next time I want some Lamb.
 
On Mar 28, 6:09?am, Wayne wrote:

Then your recipe should have orginally been posted as Cook 1 ? hr. in
350-degree oven. Remove meat and use an emersion blender to
liquefy the mirapoux and broth. Thicken as you wish with flour or
corn
starch. Add four medium potatoes and three
carrots. Cook 30 min. longer.
 
On Mon, 28 Mar 2011 04:09:12 -0700, Wayne wrote:


Thank you for your response, Wayne. However, I still confused about
your method.

The accepted recipe for mirapoux is pretty much the same in several
sources:

"Mirepoix (, in French /mir?'pw?/) is the French name for a
combination of onions, carrots, and celery (either common pascal
celery or celeriac)."

So if I am understanding what you say, you use the blender to liquefy
the onions, carrots and celery that are part of the mirepoix, but not
the additional potatoes and carrots that you add in larger pieces?

And it would seem that the potatoes and carrots that are added in
larger pieces to the mirepoix for only 30 minutes at 350F, would be
only done to an al dente firmness, not to a stewed vegetable
consistency.

Am I on the right track here?

Thank you for your patience. I'm a stickler for details.
 
On 3/28/2011 7:08 AM, Landon wrote:

Think of it as a pot roast, cooking the meat in broth until done, adding
potatoes and carrots later and cooking just until done. Thicken the
broth for gravy and serve the meat, potatoes and carrots as a side dosh
with gravy to add to what you want. You can strain the mirepoux from
the broth and discard but that would be such a waste. I like to blend
it and thicken as needed. It makes a very flavorful gravy.
 
On Mon, 28 Mar 2011 09:19:33 -0700, Wayne wrote:


Thank you again, Wayne. Sorry I'm so slow in understanding it. Now I
see what you're doing with it. I love lamb in any form, so this will
be a very good recipe for me to try!
 
On Mar 27, 1:15?pm, Landon wrote:

Well, *duh*, you cut them up. Why is it so mind-bending that cut up
carrots and potatoes would soften in simmering water after 30
minutes?
 
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