Lamb Shanks | The Golden Balance
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Lamb Shanks ????
4 Lamb Shanks
Rub down with oil
Season with:
1 tsp cardamom
1/2 tsp all spice
1 tsp turmeric
1 tsp paprika
1 tsp onion & garlic
Salt to taste ( I did 2 tsp )
1 large onion
4-6 cardamom pods
1 bay leaf
1 cinnamon stick
8-10 pimento seeds
Pressure cook on high for 40-50 minutes
You can also do this on the stove top, bring to a boil and drop to a simmer (I’d say at least 2-4 hours)
Rice:
2 cups basmati rice
3 cups lamb stock
1 tsp saffron
1 tsp salt
Salsa:
Bunch of cilantro
6 cloves raw or cooked garlic
1/4 cup olive oil
1 tomato
3 Serano peppers (depends on your preference)
Venison Osso Bucco - Example Dish Video
Executive Chef Graham Brown demonstrates an example dish - a classic braised venison osso bucco.
Rather than a full recipe, this is intended as an example application for restaurant chefs looking to discover venison's full potential.
Learn more about Silver Fern Farms Venison at
Transcript:
Step 1: Season Osso Bucco
We're going to prepare our osso bucco now. First of all, we need to give the meat a good, liberal seasoning with pepper, and a generous seasoning with salt, and a little paprika. Just a small amount.
Step 2: Sear Osso Bucco in an Oiled Pan Over High Heat
(add butter for flavor if desired)
You see that's nice and hot. So this is just to caramelize those natural blood sugars and start that whole flavor process. A little more salt on the back side of them, and some more pepper.
So this we're going to cook on a classic mirepoix or bed of root vegetables with some aromatics.
Just tip them over on their sides to get a little browning on the sides as well, once the ends are seared.
Step 3: Sear the Aromatics
Carrots, leek & celery. Put a good tablespoon of tomato paste in there, and a little bit of tomato concasse, and any leftover bits of tomato from peeling tomatoes or making tomato concasse. I'll just use a little from the can as well (these are pieces). Just to give it a little sweetness.
Step 4: Add Red Wine & Brown Stock
Then lift the brownings of the pan off with a generous amount of red wine. Then we're going to add to that some premade brown stock - a generous amount.
Step 5: Add Braising Liquid to the Osso Bucco & Braise at 300-325F
Put that into our dish. Pop that in the oven, and that will just slowly cook now for six hours. So after four hours, we'll check it, then we'll come back and check it again at six. It's got to be really really soft, but we don't want it falling off [the bone].
Step 6: After Braising, Strain Liquid & Reduce It
That's the beauty of doing osso bucco and these sorts of things because you end up with this wonderful sauce base. We're going to reduce that with a little cracked pepper, a little more red wine, and mount it with butter. That'll make a delicious sauce for these beautiful braised osso bucco.
Step 7: Finish the Sauce
We'll add a little more red wine to that. Red wine flavor, because it has been cooked in the red wine of course...just freshens it up. It needs a good measure of pepper.
Finish with Butter
So shake it in over the heat. You can see how the sauce is getting nice & shiny as the butter dissolves into it. It just gets a really nice glaze to it.
Step 8: Serve Atop Potatoes, Risotto, or Lentils
This is our red wine reduction from the braising liquid. Moisten the meat with it, and then pour a generous amount around the bowl. And a little bit of watercress. Nice & peppery, just to liven the dish up a little bit. It's lovely to eat with it because it's got that peppery nature that we so enjoy with the venison.
Lamb Shank Vindaloo - Spicy Indian-Style Lamb Curry Recipe
Learn how to make a Lamb Shank Vindaloo Recipe! Go to for the ingredient amounts, more information, and over 725 more video recipes! Enjoy this easy Lamb Shank Vindaloo recipe!
Braising Ossobuco
Braising Ossobuco
Ossobuco (pronounced [ˌɔsːoˈbuːko]) is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine and broth. It is often garnished with gremolata and traditionally served with risotto alla milanese.
Ossobuco or osso buco is Italian for bone with a hole (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut veal shank. In the local Western Lombard Milanese dialect, this dish's name is oss bus.
There are two types of ossobuco: a modern version that has tomatoes and the original version which does not. The older version, ossobuco in bianco, is flavored with cinnamon, bay leaf and gremolata. The modern and more popular recipe includes tomatoes, carrots, celery and onions. Gremolata is optional.
This dish's primary ingredient, veal shank, is common, relatively cheap and flavorful. Although tough, braising makes it tender. The cut traditionally used for this dish comes from the top of the thigh which has a higher proportion of bone to meat than other meaty cuts of beef.The shank is then cross-cut into sections about 3 cm thick.
Although recipes vary, most start by browning the veal shanks in butter after dredging them in flour, while others recommend vegetable oil or lard. The braising liquid is usually a combination of white wine and meat broth flavored with vegetables.
Ossobuco | The French Chef Season 6 | Julia Child
Julia Child prepares a veal stew of Italian origin. Braised veal shanks with a succulent brown sauce, pungent with the flavor of orange and lemon peel, become a delightful main course for an informal dinner.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Braised Beef Shank
Full Recipe Coming Soon