Lamb shanks with roasted garlic sauce | celeriac purée | broccolini
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- čas přidán 30. 03. 2022
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**RECIPE, SERVES 4**
For the lamb
4 whole lamb shanks (maybe get an extra one in case you get a small one)
2 heads of garlic
1 lemon
butter
olive oil
salt
pepper
mustard powder (very optional)
cayenne pepper (or any other dried chili powder)
For the celeriac purée à la Raymond Blanc
1 big celery root, or two smaller ones
butter
milk
salt
cayenne pepper (or any other dried chili powder)
lemon (you can use the same one you use for the lamb sauce)
Also get a green vegetable if you're into that - I did two bunches of broccolini
Put the shanks in a roasting tray. Cut the tops off the garlic heads so that each clove has an escape hatch and throw the heads in the tray. Toss everything with olive oil and seasonings (I used salt, pepper and mustard powder). Put the tray under the broiler/grill in the oven and brown the shanks for a few minutes, stopping once to flip them. (If you don't have a broiler/grill, you could preheat your oven on its highest baking temperature.) Cover the tray tightly in foil to trap steam, reduce heat to 285ºF/140ºC, and roast slowly until the meat is ready to fall off the bone and the garlic is soft and golden - mine took 4 hours.
While you're waiting you can make the celery root purée. Peel the celery root and then cut it into small pieces (grating it with the large holes on a box grater might be even better). Melt some butter into a pan (enough to generally coat), dump in the pieces, and cook for about 10 minutes, stirring frequently, until the pieces have softened a bit - stop before anything gets very brown. Pour in just enough milk to cover everything, reduce the heat to low, cover and simmer until the pieces are soft - I did an hour but that was probably overkill. The milk will curdle during cooking, FYI.
Strain/pour any loose liquid out of the pan and reserve it. Dump the solids in a food processor and blitz until as smooth as possible - add back in any liquid to get the texture you want. Mix in salt and cayenne to taste, along with a squeeze of lemon (that's mostly to reduce enzymatic browning). You can reheat this in the microwave when it's time to eat. If you have any more reserved liquid, you can use that in the lamb sauce.
When the lamb is done, transfer the shanks to a baking sheet and set aside. Remove the garlic heads and set aside. Put the baking tray on a burner and boil off the water from any accumulated meat juice sloshing around under the rendered lamb fat. Pour the fat off and discard (or save for roasted potatoes another day) while keeping all the other brown bits in the tray. Squeeze in the roasted garlic. Deglaze the pan with the reserved liquid from the celeriac, or use wine/water/whatever. Mash up the garlic cloves and add more liquid if necessary to get the sauce texture you want. You could strain it at this point if you want it to be extra-pretty.
Taste the sauce for seasoning and adjust. Turn the heat off, and when the bubbling has stopped, slowly melt in as much butter as you want to enrich and thicken the sauce a bit. Finish with lemon juice to taste.
When you're ready to eat, return the lamb shanks to the oven and increase the temperature to 400ºF/200ºC. Roast them another 5 minutes or so just to crisp their exteriors. You could steam a green veggie at this point, as I did with some broccolini. Plate everything up and top with sauce. - Jak na to + styl
Adam found what Gordon Ramsay couldn't. The elusive lamb sauce.
Good one
Ragusea’s no donkey
Gordon is gonna hunt him down
No apples inclouded
This comment wins. Nice one God
I love how he says, "don't do this part. I just did it for the thumbnail."
time stamp? i can’t seem to find it
@@psyvanialtimer7824 6:43
Speaks to a very different kind of comment about the cooking sphere. People going absolutely ass backwards for presentation.
Not necessarily a bad thing, just one I think should be talked about a bit more.
@@Crowald Agreed.
I mean, it's just for general presentation. You'd probably do the same thing at any mid to high end restaurant, or if you're making something for your boss.
WoW! This is the first time I see the celery root in a recipe from an American channel. We use it all the time here in Eastern Europe in soups, beef salad, stews or just baked in the oven. It's delicious, will definitely make this recipe.
Celery root has been slowly getting more popular in America. Especially in fine dining
Celery root is delicious and I wish it was used more in American cooking.
@@lasergabe It's also fantastic for low carb. Mashed potato texture and a nice, slightly aniseedy taste.
True, it does seem like celery root is much more commonly used in Europe than elsewhere. In Germany they always sell prepackaged packs of carrots, leek, parsley, celery root and sometimes parsley root. That's basically the standard mix of veg and aromatics used for many soups, stews, oven roasts, sauces etc. We also sometimes do vegan schnitzel with breaded, big slices of celery root.
It is also widely used here in Denmark
This is a wonderful example of a recipe I love to watch, but absolutely have no intention of making
Yeah exactly It looked like a lot of fun but I am going to stick to my "throwing anything I enjoy eating into a tortilla" method
but this is so easy doe, u just wait 4 hours
@@DanteGrey absolutely valid lol
@@DanteGrey yes
@@DanteGrey Why not throw a lamb shank with celeriac puree into your tortilla?
I live in Crete, Greece and here lamb/goat is nearly half the price of beef, and it's almost guaranteed to be of vastly higher quality over said beef. It's what i assume a byproduct of what you discussed in an earlier video about the geography of the land dictating the food/resources that are readily able to be grown, seeing that Crete has a rough, irregular terrain without large grazing pastures, growing cattle for beef would be hilarious cost inefficient, but lamb/goat on the other hand are right at home in said terrain! I adore the flavour of Lamb, and a recipe i highly suggest is an avgolemono lamb stew with artichoke hearts (all stewed together) thought I'd suggest getting meet from an older animal, as it's less tender naturally and it's fat braises beautifully, providing the thickening and richness, which is later cut by the tart avgolemono! Highly recommend!
"Higher quality" That's an April Fool's joke. Lamb is basic compared to beef. You just have sheep's head. Too much over-involvement with sheep turned you into a sheep. How about you stop copulating sheep and find a real job? Here your wife 🐑 is waiting, cretan... Cretan actually means cretin, a word for idiot and uneducated.
I spent a few weeks in Crete in 2019. I ate more lamb in that time than my entire life before haha. Beautiful island and amazing people
Same here in Serbia. Beef is just so expensive and low quality that steaks just aren't worth the effort, but lamb makes for amazing dishes
I live in Wales where we're known for sheep, in fact, I have them wander into my garden sometimes, and lamb is about the same price as beef here
In the US it’s usually more expensive than beef.
I scraped my knuckles on my grater yesterday and I was like "Adam Ragusea would be disappointed" but now I feel better. I've been doing the celeriac puree for a while now. It's KETO!
Looks delicious, never heard of it
That is a very VERY good thing. Ive been doing keto to lose some weight, and ive been looking for some substance to absorb the sauce. Without rice, mash taters and bread this is perfect.
Adams video on KETO is nice
@@ozkan576 eski türklerde çoğunkukla et ve süt ürünleri tüketiyordu.
@@mrnorthz9373 there's also cauliflower mash
I was a sous chef for years back in the day and my worst memories are of handling the slow cooked lamb on Sundays whilst hungover, that fatty lamb smell will haunt me forever. I cant eat lamb now. but good video mate.
Oooo, celeriac is a fun ingredient! It’s got celery flavor, but a kind of turnip-y texture!
i honestly find it sorta carrot-y when raw, it's a very strange root!
I love grating it raw to add to coleslaw, works amazing
I like to roast it with some other root vegetables (turnip, parsnip, garlic) until everything gets soft and slightly caramelized (I don't find the celeriac browning to be a bad thing). Put through food processor until smooth, then mix with mashed potatoes. It does look a little funky, but tastes amazing, especially with some parmesan cheese mixed in. Alternately, you could just toss the roasted vegetables in with the potatoes to boil, and by the time the potatoes are done, the vegetables are soft enough to mash. May be a bit lumpy, but that rustic texture actually works with the flavors.
Dang, browning the shanks under the broiler is a great idea. You also prevent dirtying another dish! This could work great for other recipes that call for browning lots of pieces before braising (e.g. anything with poultry drumsticks). Browning in batches in a pan always takes forever, and uses more oil too!
You can't match the flavor you get in your final sauce when browning a bunch of meat in batches in a pan and then deglazing said pan with wine and stock....those cooked on brown crunchy bits that you JUST don't get from broiler browning are crucial to a deeply flavored sauce! So yeah, you CAN save a little time (and one extra dish to wash which should be the easiest pan you've ever washed if you deglaze it properly) by broiler browning your meat, but be prepared for a little......less, out of your sauce when you sit down to eat.
When adding whole heads of garlic to a roast i actually prefer to just chop them in half rather than cutting the tops off. Less waste, less trying to cut off the tops of the short ones, and it allows you to distribute them more in the pan!
👍
Just rewatched the oil, sugar and yeast dough variation video. What I absolutely love about Adam is the fact that there's this real desire for an in-depth explanation of why things work the way they do in the kitchen (as opposed to chefs just telling you to do this and that because it works magic), but also a tendency to cut straight to to chase and produce results in a manner suited to your average guy, both of which are accomplished in this video as well! Hope you keep growing as a CZcamsr and a home cook! Great video as usual!
The fact that you said the fact that shows the fact that you didn’t really need to say the fact that
I love how you don't use music in your videos, I find it way easier to focus on the content without any background distractions. Great video as always.
Shanks from the main animals Americans eat (beef, pork, lamb, even deer) are amazing slow cooked like this. There is so much connective tissue that melts down and makes the flavor rich, complex and deep. Especially with a good sauce. I actually like beef shanks as much or more than short ribs and they are a fraction of the cost but can be equally delicious
Works amazingly with goat, also
I agree with you but I have family who wont eat shanks because they are too unctuous.
"Ill position the garlic the garlic heads underneath the shanks so that they dont burn under the broiler, if your oven doesnt have a grill"
Damn adam that was smooth, you didnt even mention that a broiler is what brits call a grill
This channel (and Chinese cooking demystified) really makes being a home chef accessible and fun!
When you have the oven on for that long, try to cook the celeriac in the oven too. Wrap it whole in some foil with some butter. Open and bast with butter and brown when soft.
We frequently make a cauliflower purée that seems similar to the celery root one. It’s no more trouble than mashed potatoes and is probably healthier for most people
Adam has a video where he makes cauliflower purée, the chicken cacciatore one
1:15 biblically accurate garlic
This video was astonishingly filmed, everything looks and sounds so perfect
Shanks for the awesome recipe!
Everything about this meal sounds amazing as lamb, celery root, and broccolini are some of my favorites. Sounds like a great combination.
Just chuck that brocolini in a pan on med-high heat with the tiniest amount of oil. Cook until they just start to get some browning and softening, but when the stem is still crunchy. It's just fantastic and brings out some amazing flavours.
That celeriac puree looks so good, I'm gonna make that. Thanks Adam and Chef Blanc
4:14 Forbidden lemonade
Adam has gotten really good at not only cooking but also producing these videos. The way you lay out your process is great and I love the approach of no nonsense home cooking. The only criticism I can give here is I think the dish visually is really wanting a red garnish. Good stuff tho all around 👍
Your ad is even really good
the garnish comment killed me lmao
I just wanted to say I took the advice from the last video and made vegetable soup from whatever I could find in the fridge and cubbard and it came out AMAZING. Been eating leftovers for the last 3 days. 100% making it at least every two weeks moving forward
Wich video?
@@sebastianmallon343 it was at the end of the cutting video, the one right before this this.
Do you store a significant quantity of your vegetables in your cupboard?
@@MA22 the only veg I keep outside of the fridge are whole onions, everything else is in the crisper drawer
@@JSideFx Uhhh, potatoes? Tomatoes?
This is why I love Adam. He’s honest with things.
"a little cayenne" Channeling the great Chef John now are we? jk you've done that before, we all have
I love to do this kind of purée with parsley roots, cream and garlic! Really special stuff, so easy, so quick, so sweet and SO luxurious :)
ive watched a lot of lamb shanks videos and this is the most straightforward most doable one. will try soon.
Lamb shanks used to be cheap until poncy TV chefs made them popular. In fact it is hard to buy a whole lamb shoulder with the shank intact - they cut them off now as they command a higher price separately.
Me and my dad makes a mash out of celeriac and potatoes. Makes it easier and it is a great combo. A win-win situation.
I JUST bought some lamb shanks and wasn't sure how to prepare them, thanks Adam! This looks delicious
That sauce was phenomenal
This lamb was absolutely gorgeous. Thanks for sharing, Adam :)
As an Aussie who eats lamb on the regular, I've never understood the flavour issue!
This looks fantastic though and coming into our winter I'm going to have to try it.
Part of the issue is when the lamb is slaughtered. Americans tend to get it done much later, that leads to a much stronger flavor. When I had lamb in Central Asia it was very mild compared to what I grew up with. So mild that I had to make sure I was actually eating lamb.
@@UtahSustainGardening yeah, but I've eaten hogget before, it's not really that much more flavorful than lamb, just tougher.
Just add some mint sauce or jelly 🥰
Adam, you are the first non-Danish food tuber who I see use celeriac. In my home we usually roast them in sticks or cubes along with potatoes. Delicious in a sheet pan dinner.
I have never seen celeriac that large, wow! Had to look up broccolini. Love the looks of this, can't wait to try it.
Lamb is my favourite meat, definetely giving this one a try
Adam, you are really making me into a great cook. I’ve been inspired by your channel and see how easy it is to make food I love. Not to mention, saving my wallet!
Adam’s endings are always banger for some reason
Made this for my family and it was very well received!
Such clarity, such lack of talking down to us!! Respect.
"Max Liquid Fill Ha." is my favorite part of this video
Shanks. Simple slow cooked. Nice finish with the greens
I love this brisk video style. Thank you!
WHERE'S THE LAMB SAUCE!!!
Okay, you all have a good day now.
We made this for diner today and it was AMAZING! 10/10 will make again.
Perfect for Passover!
I've made this lamb a few times and it is the best lamb I've made. It's ridiculously easy the hard part is finding shanks at the grocery store
mate i did this the other day and it went down rllly well, loved it! Worked around the fact I didn't have a hob-proof ceramic oven dish by pan-searing the meat and using that plus some of the oil, scrap and garlic from the cook!
That looks amazing! Thank you!
Broccoli Rob seems like a nice guy
Sounds great, good idea for Easter!
That sauce looked truly impressive
3:20 I think you overloaded the compression algorithm with all that stirring
Interested to hear about that next topic, as in the UK where I'm from lamb shanks are thought of as cheap cuts, which is why you find them in buget stores and pub menus, ect. In fact lamb in general is fairly inexpensive, as we have a big sheep farming industry in England and Wales. Looking forward to watching the next video!
Celeriac, parsnips, carrots, and potatoes all mashed together is great! (About half potatoes, half the other three) A nice way to incorporate celeriac, and a change from ordinary mashed potatoes.
woa woa wait a minute...
I never thought of placing the cooking food onto the open oven door. My life has changed.
I honestly do not get people who dislike lamb, absolutely lovely stuff
Adam!! I just made a rack of lamb at home tonight, for the first time ever! Such an amazing coincidence ☺️
I've had rack of lamb on the menu before, and cooked it many times, but this is the first time I've ever splurged and made it for myself. Turned out PERFECT. A rare to medium rare delicacy at a 138 resting temp. Love your videos, no one else quite captures the essence of culinary arts as you do
On the celeriac root:
Those are a great low carb alternative and one of the few foods that use up more calories when digesting them than they actually deliver.
I would not advise using a peeler, just cut the edges off with a knife. Especially in the bumpy areas of it.
Also don't grate it, it oxidises fast and will turn brown. Cut it in cubes and all will be good. :-)
As you do, a good way to prepare it is to brown it a little in butter before cooking it further, it develops a slightly nutty flavor then. You can also eat them as cubes with something like a stew.
it is a very common ingredient here in Germany, far more common than the celery greens you might be used to in the US. You can get those too, but when buying a bundle of "soup" greens you will always get a piece of celery root.
If I don't want to do the whole puree thing because it looks like a ton of work, would it work to cut them into chunks and roast them with the lamb? Or would 4 hours of slow roasting turn them into mush?
@@diairairship2403 that's a good idea! I wouldn't roast them for four hours, maybe between one and two, depending on the size of the chunks. Do some carrots as well. Maybe someone can give a hint based on other pot roasts?
Was just about to slow roast some lamb, this gave me so many wonderful ideas! Cheers
Can’t wait for the next video I’ve always wondered why Americans never seem to eat lamb it’s amazing
This looks amazing! I gotta make this!
I made the lamb and sauce (no celery root) for our Passover seder last night, and ermagerd was it goooooood! Thanks for the idea and recipe.
what a coincidence, so are we! the lamb shank, carpas, it seems perfect for Passover!
This looks really good and I actually wana try that celery thing. nice work.
Wow, best recipe I've seen on your channel and I've been following for years. Love how you use the cooking liquid from the celeriac pure to make the sauce. Some good old Ragusuea pragmatism combined with a nice flavour combo. I will use some rosemary together with this recipe. Hope you don't mind.
Rosemary with lamb is absolutely classic, especially for this kind of cut.
Amazing recipe
It was a fabulous dinner! I save some time grating celery in a food processor (I recommend it! ) but I went the extra mile to peel the garlic. It's less waste and more flavor that way. But it is truly a fabulous recipe!
Adam, , lamb shanks are the perfect recipe in time for Passover!
Lamb shanks, the fancy cut of meat.
When I was a kid these were the cheapest cut of lamb you could get. Then a bunch of celebrity chefs realised it was a super tasty cut and almost overnight the price went through the roof. I remember buying shanks for $1.50 a Kg, I’ve just priced them now for $16.
Wow, it looks very delicious, I will definitely make this dish🥰
wow this is some christmas dinner-level stuff
did this, it was amazing!
Just what I needed! I bought some frozen lamb shanks from a local butcher and haven’t gotten to looking for a recipe!
we had lamb for lunch in the penitentiary this week and i've been in need for a shank for a while, thanks for the ez to follow video
I once made some celeriac purée but i baked them over a long time in a saltdough and then i pureed them. This was fun to made and good to disolve that sweetness of the celeriac even if i love that hahaha
Wow I had lamb shanks in the fridge wondering what to do with them. Thanks Adam!
Yeah, I'm gonna cook this on the weekend
Love the Garlic Haiku at the end.
0:45 -- Poor Adam is beating himself up for our amusement, guys! 😂
We need to start a GoFundMe for Adam's medical bills and a Patreon for his awesome culinary skills. Thanks for suffering for your art, Professor Goose, and making such great content for us all.
I am impressed
my grocery store just recently started selling celery root, now I have a recipe to try it with :D
excellent cooking & voice over skills
Thanks for this.
🤤 Looks delicious and all keto friendly too!
Finally, a lamb recipe.
love the shot at the max fill line lol
Max liquid gag took a sec then the Lols rolled in. Gold !
This is the best thing to grab my attention. All things my mother used to make for me, but better
Celeriac and Yukon Gold potato 50/50 mix. The best of both worlds.
I love lamb shanks. Great recipe. I'd like to know more about your woodworking!
Used this recipe for lamb chops and they turned out amazing! Just three hours and the meat was falling off the bone. Made potatoes on the side (fried with the rendered lamb fat!), but one day I'll try this celery root puree too.
Chef John would be proud with the addition of cayenne
Really cool video!
My fondest memory of my grandma from when I was probably 5 years old was braised lamb shanks. I had one big one and at the end I said can I have another and she said nope there's all gone. To this day remember the taste of the best lamb I've ever had and I am now 69😇✌️🌻
Wow very nice healthy recipes
As a fellow thumb injury haver I wish you a speedy recovery.
I don't know if lamb is different in the US as compared to the UK but I have never noticed this overly strong or gamey flavour that people talk about. Slow roast lamb shoulder is so good.