BEEF, MUTTON, LAMB OUR FAVOURITE LIVESTOCK
The most common form of meat on the hoofs in all cuisines are beef, mutton and lamb. The beauty of the meat from these forms of livestock is the wide variety of mouthwatering dishes that can be prepared from them. From the western preference for different types of juicy steaks, and chops to the middle eastern love for shanks and the oriental yearning for the varieties of curry. Bangladeshi famous spicy curries and kababs are mostly made from beef
DADDY’S FAVOURITE LAMB SHANK
SERVES
5
PREPARATION
25Mins
COOKING
20Mins
BRAISING
1½ -2Hrs
SHANK FRY:
1 kg lamb shank
1 teaspoon salt
½ teaspoon freshly cracked black pepper
1 tablespoon special spice powder (page 357)
½ cup all-purp
১ কেজি বিফ ফ্ল্যাঙ্ক স্টেক
৩ টেবিল চামচ বালসামিক ভিনেনেগার
১ টেবিল চামচ রসুনের গুঁড়া.
১ চা চামচ sugar
১ চা চামচ salt
½ চা চামচ কালো গোলমরিচ, আধ ভাঙ্গা
2 tablespoons Italian sweet basil,
chopped
½ চা চামচ লাল মরিচ flakes
¼ cup olive তেল
COOKING:
½ cup ghee/clarified butter
½ cup onion, quartered
¼ cup carrot, sliced
¼ cup celery, cut into ½-inch lengths
4 green chillies
1 tablespoon Worcestershire sauce
½ cup sour yoghurt
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon dry chilli powder
2 teaspoons salt
¼ cup red grape juice1 tablespoon lemon juice
½ cup boiled tomatoes (page 351)
2 cups of hoof stock (page 348)
1 tablespoon cornflour + 2 tablespoons water mix
¼ cup caramelised onion
১ টেবিল চামচ অলিভ অয়েল
১ টেবিল চামচ রসুন, কিমা করা
¼ কাপ পেঁয়াজ, কিমা করা
১০০ গ্রাম পালংলং শাক
২ টেবিল চামচ Italian সুইট বেসিল,কাটা
২ টেবিল চামচ পুদিনা, কাটা
২ টেবিল চামচ ক্যাপার্স
৫০ গ্রাম পারমেসান চিজ, গ্রেট করা
¼ কাপ প গলিত মাখন
¼ হুফস স্টক (পৃষ্ঠা ৩৪৮) আপনার ইচ্ছা মত সাজান
DETAILS :
CLEAN and wash the shanks, and drain. Season with salt, pepper, and special spice powder. Dredge the shanks very lightly in flour, thoroughly shaking off the excess. Heat ½ cup of oil and fry the shank on low heat until brown. Remove to a large baking tray, cover, and set aside. Preheat the oven to 210°C.
HEAT ¼ cup ghee and fry the onion, carrot, celery, and green chillies until brown. Add all the ingredients from Worcestershire sauce to the hoof stock. Bring to a boil. Pour the contents of the pan over the shanks. Cover lightly with a heavy-duty aluminium foil. Braise the shank until fork-tender, for 1 ½ to 2 hours. Check in between, if needed, add more stock.
GENTLY brush most of the vegetable bits off the shanks. With a wide, flat metal spatula, carefully transfer the shanks to a dish. Strain the pan juices through a medium-mesh sieve into a saucepan, pressing hard on the solids with a spatula to extract as much juice as you can.
BRING the juice to a simmer. Whisk in the cornflour slurry and cook briefly to thicken. Taste and adjust the seasoning. Pour over the shank. Sprinkle caramelised onion. Serve hot.
