Braised Scotch Lamb Shank with eggplant bearnaise and baby vegetable fricasse

Quality Meat Scotland


Standard Supplier 18th September 2013
Quality Meat Scotland


Standard Supplier

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


  • 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 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: 750 gr
  • Olive oil: 15 cl
  • Garlic: 50 gr
  • Thyme: 5 gr
  • Rosemary: 5 gr
  • Salt: to season
  • Pepper: to season
  • Chopped shallots: 100 gr
  • Red wine vinegar: 10 cl
  • White wine: 10 cl
  • Crushed black pepper: 5 gr
  • Salt: to season
  • 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


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.
Make the reduction and the eggplant caviar.
Then put both in a large sauce pan then make a traditional béarnaise with that.
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.
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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