Recipe

Braised Shoulder Of Lamb With Cinnamon, Ginger And Clove Recipe

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Ingredients

2 tb Sugar
1 tb Olive oil
1 oz Olive oil
Freshly-ground black pepper; to taste
Salt; to taste
3 c Veal stock
2 oz Soy sauce
Trimmed into rectangular shape
1 ts Lemon juice
1 oz Olive oil
1 tb Red wine vinegar
3 oz Horseradish; peeled, sliced
3 tb Olive oil
=== FOR THE MARINADE ===
6 oz Boneless ribsteak; all fat removed,
1 sl Ginger; 1/4"
1 1/2 c Frissee salad; washed, and
Zest of one lemon
1/4 c Large-sliced turnips
1/4 c Large-sliced zucchini
4 Garlic cloves
2 Sprigs thyme
=== CR?ME FRAICHE WITH HORSERADISH ===
4 tb Cr?me fraiche
2 Beef shortribs -
Soaked in ice water
=== TO BRAISE ===
1/4 c Large-sliced carrots
3 oz Dark beer
1 Garlic clove; crushed
=== FOR THE ROOT VEGETABLES ===
=== FOR THE RIB-STEAK ===

Directions

Step #1 mix all ingredients & marinate the shortribs for 24 hrs, turning 2 or 3 times.
Step #2 Remove the ribs from marinade.
Step #3 Sear in 1 oz olive oil on the 3 sides without the bone.
Step #4 Transfer the shortribs and marinade to a suitable size baking dish & add the veal stock to cover the meat.
Step #5 Cover with aluminum foil & bake in a 325F degree oven for 3 to 3 1/2 hrs or until the meat is tender.
Step #6 Remove the meat from the liquid & strain the sauce, discarding the solids.
Step #7 Reduce the liquid by one third until thickened to a sauce consistency.
Step #8 Hold warm.
Step #9 Cr?me fraiche with horseradish: Pulse the horseradish in a bar mixer & add the cr?me fraiche.
Step #10 Let steep overnight.
Step #11 The next day, pass through a chinois, Spice up this with salt and pepper.
Step #12 Discard solids.
Step #13 In a small mixing bowl, mix the cr?me fraiche with a few drops of the lemon juice.
Step #14 Add the frissee & mix well, Spice up this with salt & pepper.
Step #15 For the Ribsteak: Spice up the steak with salt & pepper.
Step #16 Sear in a hot saut? pan in the olive oil for 30 seconds on each of the four sides, until well browned but rare in the middle.
Step #17 Transfer to a wire rack to rest the meat.
Step #18 For the Root Vegetables: Cook the vegetables over med-heat/flame in the olive oil, adding the carrots & turnips first, zucchini last.
Step #19 Add the thyme & garlic & cook this until the vegetables are lightly caramelized.
Step #20 Remove garlic & thyme & hold warm.
Step #21 Assembly: Slice the ribsteak into fourteen open slices, seven for each plate.
Step #22 Put one shortrib on each plate, discarding any excess fat.
Step #23 Divide the frissee salad between the two plates, & place between the two meats.
Step #24 Sprinkle top the root vegetables over the ribs.
Step #25 Sauce both plates using the reduced braising liquid.
Step #26 This recipe yields 2 servings.
Step #27 --.
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Braised Shoulder Of Lamb With Cinnamon, Ginger And Clove Recipe

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