- Scotch Lamb shank: 2 kg
- Veal jus: 4 Ltr
- Red wine: 75 cl
- Carott: 200 gr
- Onions: 300 gr
- Celery: 120 gr
- Garlic: 2 pod
- Fresh thyme: 20 gr
- Rosemary: 20 gr
- Smoked bacon: 200 gr
- Ginger: 100 gr
- Lemon grass: 70 gr
- Salt: to season
- Black pepper: to season
- EGGPLANT BEARNAISE:
- Eggplant caviar: 0.3 kg
- Béarnaise reduction: all
- Egg yolk: 40 gr
- Clarified butter: 20 cl
- Fresh tarragon: 20 gr
- Salt: to season
- Pepper: to season
- EGGPLANT CAVIAR:
- Eggplant: 750 gr
- Olive oil: 15 cl
- Garlic: 50 gr
- Thyme: 5 gr
- Rosemary: 5 gr
- Salt: to season
- Pepper: to season
- BEARNAISE REDUCTION:
- Chopped shallots: 100 gr
- Red wine vinegar: 10 cl
- White wine: 10 cl
- Crushed black pepper: 5 gr
- Salt: to season
- BABY VEGETABLE:
- Baby Carrot: 150 gr
- Baby corn: 200 gr
- Chickpeas: 40 gr
- Girolles: 50 gr
- Radish: 25 gr
- Baby turnip: 80 gr
- Baby tomato: 250 gr
- Baby leeks: 100 gr
- Baby eggplant: 200 gr
- Red vein sorrel: 1 tin
- French bean: 40 gr
- Borrage flowers: 20 pcs
Braised Scotch Lamb Shank with eggplant bearnaise and baby vegetable fricasse
Braised Scotch Lamb Shank with eggplant bearnaise and baby vegetable fricasse
Scotch Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the BRAISED SCOTCH LAMB SHANK by The Strathearn Restaurant Gleneagles recipe below as tried and tested by our professional chefs. The Strathearn Restaurant Gleneagles is association with Quality Meat Scotland. Photography by Guy Hinks
Ingredients
Method
BRAISED SCOTCH LAMB SHANK:
First colour all lamb shanks in sun-flower oil and add fresh better at the end for get nice colour. Then remove the fat and take out the lamb shanks from the pot. Then eat the pot with oil and butter, sweat all aromatic garnishes into until it start to get coloration. Add the seared Scotch Lamb shanks into and deglaze with the red wine, cook to reduce to 8/10 and pour the veal jus on the top. Bring it to the boil and cover with a lid and cook it at 160 C° for 2 hours.
Finally take out slowly all the lamb shank from the jus, strain it and reduce it to consistency.
EGGPLANT BEARNAISE:
Make the reduction and the eggplant caviar.
Then put both in a large sauce pan then make a traditional béarnaise with that.
BABY VEGETABLES FRICASSE:
Peel all of the baby vegetables and cook them in salted boiling water. Pan fries the girolles and heats the baby vegetables in boiling water. Then season them with olive oil and salt.
PLATTING:
Spread a spoon of eggplant caviar on the plate; top it with all the baby vegetables. Place the braised Scotch Lamb shank next to the béarnaise drag and cover it with the reduced lamb jus.
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