Lamb shanks are an amazing piece of meat as long as they are prepared properly. Because they contain so much connective tissue, really the only way to cook them is at a low temperature for a very long time (braising). Although other techniques such as sous vide also work great, braising is the logical choice since most people don’t have a Thermal Immersion Circulator.

Although this recipe calls for certain ingredients, the really important thing to grasp is the underlying braising technique. Once you understand this technique, you can use any sort of flavor profile that you desire.

Recipe For Harissa Braised Lamb Shank

• Start by rubbing your lamb shanks with a generous amount of harissa, which is a North African spice paste made with red chilies, garlic, coriander, caraway, and sometimes tomatoes.
• Next, rub down with some fresh crushed garlic, place in an appropriate sized container, cover with a lid or plastic wrap, and let marinate for at least 24 hours.
• Note: Usually when braising meats you will first sear them for flavor. This step however should be omitted with this particular recipe so that the harissa does not burn.
• Once the lamb shanks have been allowed to marinade for at least 24 hours, remove them and place them in a heavy bottom braising pan or hotel pan. (Don’t forget to add all of your garlic too).
• Cover the shanks with lamb or chicken stock, (veal stock can be used but may over power the flavor of the lamb).
• Place in a 350 degree oven for about 4-5 hours, or until the meat is falling off the bone tender.

Note: If you are in a rush, you can braise the lamb shanks at 400 degrees for about 3 hours, although a longer, slower braise is preferred.

Once the braising process is complete, pour off the braising liquid into a sauce pot and reduce by half or until it reaches its desired thickness. Serve over English Pea risotto, and sauce with your natural pan jus.

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I was first introduced to the beauty of a well braised short rib during my apprenticeship at La Folie. It was the first time that I had ever tasted something so wonderfully tender and rich. It was love at first taste. Short Ribs are relatively easy to braise, as long as your start with some good veal stock and a little red wine.

Always use bone in short ribs when available because the bones give off great flavor and help to keep the short ribs nice and tender.

Braised Short Rib Technique

• Start by searing the short ribs in a cast iron skillet or heavy bottom pan. Make sure you sear the flesh on all sides.
• Place seared short ribs in an appropriate sized braising pan and add roasted mirepoix with the addition of caramelized shallots and roasted tomatoes. Add a little bit of red cooking wine and some fresh thyme (One bunch will be good for up to 7-8 short ribs). Fill the braising pan the rest of the way with a roasted veal stock.
• Place in a 350-400 degree oven and braise for 3.5-4.5 hours or until the meat is falling off the bone tender.
• Once the short ribs are done braising, pour off the braising liquid and reduce by at least half. Use reduced braising liquid for your sauce.

Short ribs can be served in any number of dishes and applications, but one of my favorite ways is simply over some mashed potatoes with a little hot sauce mixed in (I prefer Siracha), with the short rib on top and a little bit of the reduced braising liquid poured all over it.

Note On Braising Ingredients: Although short ribs can be braised purely with stock, I prefer to add roasted mirepoix and other vegetables to help “fortify” my braising liquid. So how much should you add? I don’t know, it’s completely up to you. When adding things like caramelized onions and fresh thyme, it’s almost impossible to add too much, (it’s no secret that I’m a sucker for both these ingredients).

When fortifying your braising liquid with wine, herbs and spices, use your own judgment and a little imagination. Braised short ribs are extremely forgiving and are almost impossible to mess up.

For more information on proper braising technique, listen to the Free Culinary School Podcast Episode 6.

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Braised meats are a favorite among chefs. It allows you to take a less desirable part of an animal (short ribs, tongue, cheek, shank, etc.) and make culinary magic. Braising is a perfect technique for tougher cuts that contain a lot of connective tissue.

When you braise these meats “low and slow,” the moist, gentle heat slowly breaks down these connective tissues (mainly collagen) making the meat incredibly tender and rendering a beautifully flavored liquid that can then be made into a sauce.

Basic Technique For Braising

• Start by first browning your meat that you are about to braise either in a heavy bottom braising pan or skillet.
• Once the meat is a rich golden brown, fill your braising pan with enough liquid to come to the top of the meat. Traditionally, veal or chicken stock is used in most braising applications. The addition of mirepoix, red wine, and fresh herbs such as thyme is also a nice touch.
• Place your braising pan in a 350 degree oven for about 3-5 hours depending on the cut of meat you will be braising.
• The meat is done when it is falling off the bone tender, or it can be easily separated (flaked) with a fork. If the meat does not pull apart easily and is still chewy, allow it to braise for another 30 minutes and then check again.
• Once the meat is done braising, remove it from the braising liquid and reduce liquid until it becomes flavorful. For meat that contains a lot of collagen (such as shanks and short ribs) a straight reduction of the braising liquid is possible to thicken the sauce. If the sauce is still to thin, thicken with a cornstarch slurry or a classic roux.

Basic Braising Times

• Chicken Thighs - About 1-1.5 hours
• Duck Leg and Thighs - About 2-3 hours
• Beef Short Ribs - About 3-4 hours
• Pork Butt - About 4-6 hours
• Beef Tongue - About 3-4 Hours
• Shanks (Lamb or Veal) - About 3.5 hour

For more information on proper braising technique, listen to the Free Culinary School Podcast Episode 6.

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Braised chicken thighs has to be by far one of my favorite things to cook and eat. Working as a sous chef in a fine dining restaurant, serving things like duck pate, foie gras and truffles up the yin yang, all I want to eat on my days off is something simple and comforting. For me, braised chicken thighs always does the trick.

In one of my posts I asked the readers to play a game with me, a little game called the death row meal. It is a game that chefs and cooks have been playing for centuries, a good ice breaker to find out what someone in the industry or who really loves food is all about.

continue reading "How to Cook Braised Chicken Thighs - My Current Death Row Meal"

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