Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, basic braised lamb. One of my favorites. For mine, I will 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 popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Basic Braised Lamb is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have basic braised lamb using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Basic Braised Lamb:
- Make ready A. 1.8-2kg lamb meat
- Prepare B. Sauces and Seasoning
- Prepare (Read Recipe)
- Take As needed Dark Soy Sauce
- Prepare As needed Sweet Soy Sauce
- Get As needed Water
- Get C. Spices
- Get Few cloves of garlic - crushed
- Take Few slices of ginger
- Get 1 cinnamon stick (optional)
- Take 1 star anise (optional)
- Prepare 3 cardomom pods (optional)
- Take Note:
- Take 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’s going to wrap this up for this exceptional food basic braised lamb recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
