Braised Scotch Lamb Shank with eggplant bearnaise and baby vegetable fricasse

QMS

QMS

Standard Supplier 18th September 2013

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

  • 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

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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.