Braised Lamb Shanks With Mushrooms (Kaki Kambing)

Kurazon - Braised Lamb Shanks with Mushrooms (Kaki Kambing). A Western meal is commonly named for the pièce de résistance, the minimize of meat or the fish or fowl that's featured in the primary course, maybe the sirloin steak, the prime rib, the roast hen, the fish or maybe the rack of lamb.

The remainder of the meal is relatively incidental – simply one thing to whet the urge for food, to enrich the primary spotlight of the meal, or to supply distinction when the meat has been completed. This observe just isn't adopted within the common Indonesian residence.

There is no such thing as a major course. All of the meals is served on one plate. Rice, which is our major function sits properly within the heart. We do not need meat fairly often as nicely. The explanation for that is merely that meat is pricey. Though Indonesians love meat, the worth of meat is just not for the typical particular person.

Whenever you see a lot of animals that wander round or are penned up within the common family yard, chances are you'll surprise why they don't seem to be used for meals. The reply is easy, these animals are way more invaluable when used for different functions.

Braised Lamb Shanks with Mushrooms Ingredients

• 4 lamb shanks, complete and trimmed,
• 400-450 g every, brined for 12 hours
• 250 g spice mix for meats
• 4 Tbsp vegetable or coconut oil
• 1 Tbsp crushed cardamom seeds,
• 10 cloves, crushed
• 2 cinnamon sticks, 10-cm lengthy
• 3 stalks lemongrass, bruised
• 3 kaffir lime leaves, bruised
• 500 ml hen inventory
• 250 ml of coconut cream
• 100 g shiitake mushrooms, cleaned
• salt, to style
• 2 Tbsp lime juice + lime zest
• 2 Tbsp sliced celery leaves
• 50 g tomatoes, halved, seeded and diced
• 2 Tbsp fried shallots
• 100 g crispy fried leek
• 50 g emping crackers, deep-fried

How to Cook Braised Lamb Shanks with Mushrooms

1. Marinate shanks evenly with 4 Tbsp spice mix.
2. Warmth 4 Tbsp oil in a frying pan and evenly brown shanks on all sides. Take away shanks from the pan and drain three-quarters of the oil. Add remaining spice mix, cardamom, cloves, cinnamon, lemongrass, and kaffir lime leaves and sauté over medium warmth till aromatic.
3. Fill the pan with inventory and produce to a simmer. Switch liquid to a strain cooker, add lamb shanks and produce again to simmer. Skim off scum.
4. Stress cook dinner at a gauge strain of 1 bar / 15 psi for 40–45 minutes (see pages 21-22). Begin timing as soon as full the strain is reached.
5. Flip off the warmth and permit the cooker to chill for 20 minutes.
6. Pressure two-thirds of the liquid right into a saucepan and produce to a fast boil. Take away scum and cut back warmth. Add coconut cream, carry again to a boil and simmer for 3 minutes.
7. In a separate saucepan rapidly sauté mushrooms in 2 Tbsp oil. Pressure sauce over mushrooms, add lamb shanks and remaining sauce and simmer over medium-low warmth for 12–quarter-hour till shanks are glazed and sauce is gentle and creamy. Take away from warmth, and let the combination infuse for 7–10 minutes.
8. With a hand blender, rapidly foam up the sauce with out mixing the mushrooms.
9. Season sauce to style with salt, 2 Tbsp lime juice, and lime zest. Garnish the dish with celery leaves, diced tomatoes, fried shallots, leek and emping crackers.