Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, basic braised lamb. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
I'm Marcus Cho, and Welcome back to my channel :) In today's video, I'm gonna revise the Braised Lamb shanks. It is quite a big portion. Braised Lamb Shanks from Delish.com are the hearty dinner you dreamed about last night.
Basic Braised Lamb is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Basic Braised Lamb is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have basic braised lamb using 14 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Basic Braised Lamb:
- Prepare A. 1.8-2kg lamb meat
- Make ready B. Sauces and Seasoning
- Get (Read Recipe)
- Take As needed Dark Soy Sauce
- Get As needed Sweet Soy Sauce
- Prepare As needed Water
- Get C. Spices
- Prepare Few cloves of garlic - crushed
- Prepare Few slices of ginger
- Prepare 1 cinnamon stick (optional)
- Make ready 1 star anise (optional)
- Prepare 3 cardomom pods (optional)
- Get Note:
- Make ready 1 . Sweet sauce sauce can be replaced with sugar, palm sugar or rock sugar
Lamb shank might be my favorite. But back to this Simple Braised Leg of Lamb… if you're the kind of person who gets intimidated at Sprinkle the leg of lamb generously with salt and pepper and place it in the hot pan; brown well on all. Reviews for: Photos of Braised Lamb Shoulder Chops. Lamb is divided into large sections called primal cuts, which you can see in the chart above.
Steps to make Basic Braised Lamb:
- A - Get all ingredients ready. Place meat in a pot. Pour enough water to cover the meat and over medium heat, bring it to a near boil. Transfer to a colander, drain water and wash meat to remove any grime and impurities. Return meat to a big stock pot or deep pan. Set aside.
- B - Combine dark and sweet soy sauce in a bowl. Mix well. Start with 1/3 cup of dark soy sauce and 1/4 cup of sweet soy sauce. Add 1/2 cup of water and mix well. It should taste sweet and salty. Pour this mixture into A (meat pot/pan). Liquid should barely cover the meat (or much lesser).
- C - Add everything in C to the pot. Cover the pot or pan. Cook over high heat and bring to a boil. Stir. Turn the heat down and low simmer until liquid is thicken or reduced to more than half and meat is tender. Serve white hot rice. Reheat left over before serving.
- Note: Adjust cooking time accordingly. If liquid is reduced/thicken but the meat is still tough, add 1/3 cup of water and a tablespoon each of dark and sweet soy sauce. Keep cooking until meat is tender and liquid is greatly reduced.
These large cuts are then broken down further into individual retail cuts that you buy at the supermarket or. Remove the lamb neck, wipe the pan, and add more oil to coat. Add the carrot, celery, onion, and Remove the lamb from the cooking liquid. Strain the liquid and add to a pot. Though neck fillet of lamb is quite an economical cut, it provides very sweet meat that responds perfectly to long, slow cooking.
So that is going to wrap it up with this exceptional food basic braised lamb recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
