There are a bunch more pics and assignments, but this is the last assignment that relates to here well. And as I've finished the "cooking" part of the course and on to the Business and PR BS.... I can now go back to cookin what I want!
My Mise en Place for Braised Lamb Shanks.
Clockwise from the top left. Seasoning the lamb and heating the oil. The shanks are in the pan and I've seasoned the other side. The lamb has been turned once. And turned again.
Clockwise from the top left. Sweating the onion and garlic. Adding 2/3 of the paysanne and sweating. Adding the tomato paste. And caramelizing the tomato paste
Clockwise from the top left. Degazing the pan. Adding the herbs. The lamb has been returned to the pan and the stock is being added. Simmering the covered lamb.
Clockwise from the top left. The lamb shanks are in the oven. Just out of the oven. The lamb has been removed from the pan and I'm adding the remaining wine. And straining the sauce over the meat.
Top left, blanching the remaining 1/3 paysanne. Bottom right pan frying the paysanne in butter.
My finished plate of Braised Lamb Shanks topped with toasted pine nuts and mint and basil chiffonade.
The lamb shanks were excellent! Moist, fall off the bone tender and very flavorful. The meat was very rich, like beef but more robust. Almost like venison, very nice! The Lamb Shanks were garnished with the blanched, pan fried paysanne vegetables. I cut the mint and basil chiffonade to paysanne size to match the vegetables.
I think I like the format I came up with for the photos, I can get a lot in a small space.
My Mise en Place for Braised Lamb Shanks.
Clockwise from the top left. Seasoning the lamb and heating the oil. The shanks are in the pan and I've seasoned the other side. The lamb has been turned once. And turned again.
Clockwise from the top left. Sweating the onion and garlic. Adding 2/3 of the paysanne and sweating. Adding the tomato paste. And caramelizing the tomato paste
Clockwise from the top left. Degazing the pan. Adding the herbs. The lamb has been returned to the pan and the stock is being added. Simmering the covered lamb.
Clockwise from the top left. The lamb shanks are in the oven. Just out of the oven. The lamb has been removed from the pan and I'm adding the remaining wine. And straining the sauce over the meat.
Top left, blanching the remaining 1/3 paysanne. Bottom right pan frying the paysanne in butter.
My finished plate of Braised Lamb Shanks topped with toasted pine nuts and mint and basil chiffonade.
The lamb shanks were excellent! Moist, fall off the bone tender and very flavorful. The meat was very rich, like beef but more robust. Almost like venison, very nice! The Lamb Shanks were garnished with the blanched, pan fried paysanne vegetables. I cut the mint and basil chiffonade to paysanne size to match the vegetables.
I think I like the format I came up with for the photos, I can get a lot in a small space.
Comment