Basic Braised Lamb
Basic Braised Lamb

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, basic braised lamb. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Basic Braised Lamb is one of the most favored of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Basic Braised Lamb is something that I’ve loved my entire life. They’re fine and they look fantastic.

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. Learn how to make a Saba Braised Lamb Shanks recipe! I hope you enjoy this easy Saba Braised Lamb Shanks Recipe! Свернуть Ещё.

To get started with this particular recipe, we have to prepare a few components. You can cook basic braised lamb using 14 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Basic Braised Lamb:
  1. Prepare A. 1.8-2kg lamb meat
  2. Get B. Sauces and Seasoning
  3. Prepare (Read Recipe)
  4. Take As needed Dark Soy Sauce
  5. Prepare As needed Sweet Soy Sauce
  6. Prepare As needed Water
  7. Prepare C. Spices
  8. Get Few cloves of garlic - crushed
  9. Get Few slices of ginger
  10. Take 1 cinnamon stick (optional)
  11. Get 1 star anise (optional)
  12. Take 3 cardomom pods (optional)
  13. Take Note:
  14. Get 1 . Sweet sauce sauce can be replaced with sugar, palm sugar or rock sugar

Lamb shank might be my favorite. Pour over the lamb shanks and add the fresh thyme and bay. Though neck fillet of lamb is quite an economical cut, it provides very sweet meat that responds perfectly to long, slow cooking. And if you add pre-soaked dried green flageolets to cook alongside it.

Instructions to make Basic Braised Lamb:
  1. 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.
  2. 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).
  3. 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.
  4. 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.

Though neck fillet of lamb is quite an economical cut, it provides very sweet meat that responds perfectly to long, slow cooking. And if you add pre-soaked dried green flageolets to cook alongside it. Lamb shanks are slowly simmered with fresh rosemary, garlic, tomatoes, and red wine. Lamb can be defrosted in three ways. Lamb shanks braised with onions, garlic, carrots, celery, potatoes, raisins and mint, and seasoned with oregano Do you love lamb?

So that is going to wrap it up with this special food basic braised lamb recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!