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Braised Lamb Shank with Spring Baby Vegetables Recipe

Monday 3 August 2015

Savoy lamb shank

This recipe for braised lamb shank with spring baby vegetables and wild garlic was developed by the head chef at Gordon Ramsay's Savoy Grill restaurant.

Prep time: 2 hour
Cook time: 2 hour
Total time: 4 hours
Yield: Serves 2 




For the lamb:

- 1 lamb shank
- 100g leek
- 1 celery stick
- 1 small white onion
- 3 garlic cloves
- 1 carrot
- 3 sprigs of thyme
- 1 sprig of rosemary
- 1 bag leaf
- 50g tomato puree
- 1 litre white wine
- 1 litre veal stock
- Rapeseed oil
- 50ml sherry vinegar
- Salt and pepper



- 2 Jersey royals (cooked in salted and mint water)
- 2 scallion onions (blanched and cut in half)
- Baby heritage carrots x1 of each colour (cooked in tarragon and butter) emulsion
- 2 baby leeks
- 3 leafs of wild garlic
- 100g butter
- 1 lemon wedge
- 2 sprigs of mint
- Salt and pepper




For the lamb shank:

- Season the lamb with salt and pepper.
- Heat the pan with oil and colour the lamb.
- Take the lamb out of the pan and roast the veg, adding in the tomato purée.
- Deglaze the pan with white wine, add veal stock and herbs.
- Place the lamb back in to the pan. Make sure is covered with stock and place it in the oven at 160c for two hours.

- Check the lamb has to be nice and tender, almost falling of the bone.
- Remove it from the pan, pass the stock, discard all the vegetables and reduced until reaches glaze consistency.
- Adjust the seasoning and finish it with sherry vinegar.
- Place the lamb back into the glaze and leave in warm place.


For the baby vegetables:

- Place the reserve water from jersey royals and carrot liquid in the pan, add cold chopped butter and leave to come to emulsion.
- In the meantime cut vegetables in to bite size.
- Add baby veg in to emulsion, bring it to the boil and season it.
- Finish it with picked mint, squeeze of lemon juice and chopped wild garlic.


For plating:

- Use a large bowl and place baby veg, on top lay the lamb and pour a little of the glaze on top.
- Garnish with fresh mint leaves and wild garlic.


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