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  #1  
Old 09-03-2013, 11:47 AM
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Default Braised Lamb Shanks... from school - last one I promise.

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.
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  #2  
Old 09-03-2013, 11:51 AM
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That looks great! I have to say i am kinda disappointed that is the last one!! Oh well I am sure you will give up some more great things soon! Keep after it!
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Old 09-03-2013, 12:01 PM
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Originally Posted by barkonbutts View Post
That looks great! I have to say i am kinda disappointed that is the last one!! Oh well I am sure you will give up some more great things soon! Keep after it!
The last one from school, I kinda like the format and I get to cook what I WANT now!
There will be more posts!
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Old 09-03-2013, 12:08 PM
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Mark, what a delicious looking cook!
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Old 09-03-2013, 12:53 PM
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That is just beautiful, Mark!
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  #6  
Old 09-04-2013, 09:39 AM
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Nice looking shanks Mark, one can only imagine how incredible they must taste. They always say that meat from areas with the most connective tissue like the "shanks" have the most flavor. They just need to be cooked properly to get a good product to serve. And looks like you most certainly did a very fine job on that.

You may be done with the cooking part in school and now we get to see MarkR unleashed. As always look forward to your threads.
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Old 09-04-2013, 09:57 AM
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love me some shanks..........
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Old 09-05-2013, 08:14 AM
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Looks Great, Mark!!!

I give you an A+ !!!---------------


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Old 09-23-2013, 11:42 AM
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shanks look superb

Not sure about the salad bit though

Quote:
Chiffonade (French pronunciation: ​[ʃi.fɔ.nad]) is a chopping technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips.[1] This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.[2] The technique can also be applied to crepes or thin omelets to produce strips.
guessing you meant something different ?
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Old 09-23-2013, 12:41 PM
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Nice looking food Mark! That last plate shot is a thing of beauty!
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  #11  
Old 09-23-2013, 01:23 PM
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Quote:
Originally Posted by curious aardvark View Post
shanks look superb

Not sure about the salad bit though



guessing you meant something different ?
Usually they would be chopped thin, in this case I cut them to match the paysanne veggies...as I explained in the post.
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Old 09-23-2013, 01:24 PM
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Quote:
Originally Posted by dsgarner06 View Post
Nice looking food Mark! That last plate shot is a thing of beauty!
Thanks Deano!
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Old 09-23-2013, 09:41 PM
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Quote:
There are a bunch more pics and assignments, but this is the last assignment that relates to here well.
Bummer, there was some cool stuff, even got me thinking about taking some lessons from some serious pros.
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Old 09-23-2013, 10:18 PM
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Quote:
Originally Posted by nickelmore View Post
Bummer, there was some cool stuff, even got me thinking about taking some lessons from some serious pros.
Welll, there might be a couple more......tomorrow
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Old 09-24-2013, 07:06 PM
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Very nice. I think lamb is my favorite red meat. That plated pic looks fantabulous. I am jealous of your skill sir.
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Old 09-24-2013, 07:10 PM
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Originally Posted by gmotoman View Post
Very nice. I think lamb is my favorite red meat. That plated pic looks fantabulous. I am jealous of your skill sir.
Thanks "G" man!
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Old 09-24-2013, 09:23 PM
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Very nice Mark!!!!! I'd like to try some of these assignments!!!
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