Lamb Shank Recipe

Don't be intimidated by the lamb shank cooked for long hours, it is another one of The Galliard's special recipes. Lamb shank, cooked at low heat and for a long time with the "sous vide" technique used in professional kitchens, absorbs all the aroma of root vegetables. It takes on the flavor of the smoked BBQ sauce and soy sauce in the marination mixture. It is served with potatoes boiled in their skins and mashed with butter, cream, milk, grated nutmeg and grainy mustard, and vegetables baked with spicy oil and blended with balsamic vinegar.

You can serve The Galliard's special lamb shank recipe, the tips of which we learned from chef Turgut Ay in a Yemek.com special shoot, to your loved ones along with other The Galliard recipes.

How to Make Lamb Shank Recipe?

• Chop the peeled celery, onion and carrots into large pieces. Peel the garlic cloves.
• Blend the cleaned lamb shank, removing excess fat, with root vegetables.
• Marinate it with garlic, olive oil, soy sauce, smoked BBQ sauce, black pepper and fresh thyme and let it sit for about 4 hours.
• Using "sous vide", a cooking technique, put the lamb shank in vacuum bags with the vegetables and cook it at 65 degrees for 36 hours.
• Share the hot dish with your loved ones, accompanied by mashed potatoes and sautéed vegetables, if desired.