Cómo cocinar jarrete de cordero escocés estofado. Receta de The Strathearn Restaurant Gleneagles

Ingredients

• 2 kgScotch lamb shanks
• 4 Lveal jus
• 750 mlred wine
• 200 gcarrot
• 300 gonions
• 120 gcelery
• 2 podsgarlic
• 20 gfresh thyme
• 20 grosemary
• 200 gsmoked bacon
• 100 gginger
• 70 glemongrass
• to seasonsalt
• to seasonblack pepper
• 300 gaubergine caviar
• allbéarnaise reduction
• 40 gegg yolk
• 200 mlclarified butter
• 20 gfresh tarragon
• to seasonsalt
• to seasonpepper
• 750 gaubergine
• 150 mlolive oil
• 50 ggarlic
• 5 gthyme
• 5 grosemary
• to seasonpepper
• 100 gchopped shallots
• 100 mlred wine vinegar
• 100 mlwhite wine
• 5 gcrushed black pepper
• 150 gbaby carrots
• 200 gbaby corn
• 40 gchickpeas
• 50 ggirolles
• 25 gradishes
• 80 gbaby turnips
• 250 gbaby tomatoes
• 100 gbaby leeks
• 200 gbaby aubergines
• 1 tinred-veined sorrel
• 40 gFrench beans
• 20 piecesborage flowers

Instructions

1. 1

   Brown the lamb

   Colour the lamb shanks in sunflower oil, adding fresh butter towards the end for a good browned finish. Remove the shanks from the pot and discard the excess fat.

2. 2

   Braise the shanks

   Heat the pot with oil and butter, then sweat the aromatic garnishes until they begin to colour. Return the lamb to the pot, add the red wine and reduce it by about four-fifths. Pour in the veal jus, bring to the boil, cover and cook at 160°C for 2 hours.

3. 3

   Reduce the jus

   Carefully lift the shanks out of the jus. Strain the liquid and reduce it until it reaches a sauce-like consistency.

4. 4

   Make the reduction

   Prepare the béarnaise reduction and the aubergine caviar.

5. 5

   Make the béarnaise

   Put the reduction and aubergine caviar in a large saucepan, then use them to make a traditional béarnaise.

6. 6

   Cook the vegetables

   Peel the baby vegetables and cook them in salted boiling water. Pan-fry the girolles, then warm the vegetables in boiling water. Season them with olive oil and salt.

7. 7

   Plate the dish

   Spread a spoonful of aubergine caviar on each plate and arrange the baby vegetables on top. Set the braised lamb shank beside a swipe of béarnaise and finish with the reduced lamb jus.

What is Scotch lamb shank?

A lamb shank is a hardworking cut from the lower leg, suited to slow, moist cooking until the meat becomes tender. Scotch lamb is the Scottish lamb used in this restaurant-style preparation.

This version pairs the braised meat and reduced jus with aubergine béarnaise and a broad mix of baby vegetables. The rich sauce and varied vegetable textures make it feel like a composed main course rather than a simple pot roast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1250 calories, 72g protein, 24g carbs, 92g fat.

Lamb contributes most of the protein, while the wine, vegetables and chickpeas provide some of the carbohydrates. The lamb, smoked bacon, clarified butter, olive oil and sauces contribute much of the fat; serve with extra vegetables or a salad to balance the rich meat and sauces.

Building flavour in the braise

Browning: Colour the shanks before braising to give the finished dish a deeper savoury base. The recipe also calls for the aromatic garnish to sweat until it starts to colour.

Deglazing: Red wine loosens the browned flavours from the pot. Reducing it substantially before adding the veal jus concentrates its taste in the braising liquid.

The aubergine béarnaise

Aubergine caviar: The aubergine is combined with olive oil, garlic and herbs, then used as part of the sauce. Its soft texture gives the béarnaise a distinctive vegetable element.

Reduction: Shallots, vinegar, white wine and crushed pepper form the listed béarnaise reduction. The method calls for combining this with the aubergine caviar before making a traditional béarnaise.

Getting the lamb tender

Low, steady heat: Keep the pot covered while the shanks cook at 160°C for 2 hours. The recipe gives this as the cooking time; check that the meat is tender before lifting it from the liquid.

Straining: Handle the cooked shanks gently, as the meat may be very soft. Strain the jus before reducing it so the finished sauce is smooth.

Cooking the baby vegetables

Boiling water: Cook the peeled baby vegetables in salted water, as directed, then warm them again in boiling water before serving. Keep an eye on their texture so they remain intact.

Girolles: Pan-fry the mushrooms separately, then serve them with the warmed vegetables. The recipe finishes the vegetables with olive oil and salt.

Serving the finished dish

Plating: Start with a spoonful of aubergine caviar, add the baby vegetables and place the shank alongside a swipe of béarnaise. Spoon the reduced lamb jus over the meat.

To balance the richness, serve the dish with a crisp green salad or another simply dressed vegetable, if desired.

Recipe notes & tips

• Dry the lamb shanks before browning so they colour rather than steam.
• Brown the shanks in batches if they do not fit comfortably in the pot.
• Reduce the red wine before adding the veal jus, as the recipe specifies.
• Lift the shanks carefully after braising to help them hold their shape.
• Reduce the strained jus until it coats a spoon lightly.
• Warm the vegetables shortly before plating so they are hot when served.

Variations

• Use seasonal vegetables: Swap in a similar mix of small vegetables while keeping the assortment varied.
• Change the mushrooms: Use another small, flavourful mushroom in place of girolles.
• Add more herbs: Finish the vegetables with extra fresh thyme or tarragon.
• Serve with potatoes: Add boiled or mashed potatoes alongside for a more substantial plate.

Common mistakes to avoid

• Crowded browning: Shanks packed tightly in the pot may steam; brown them in batches.
• Skipping the wine reduction: Adding the jus too early leaves the wine less concentrated; reduce it first.
• Boiling the braise hard: Keep it covered and at 160°C for the stated cooking time.
• Rough handling: Soft braised shanks can fall apart; lift them out gently.
• Over-reducing the jus: Reduce until sauce-like, checking often so it does not become too thick.
• Overcooking the vegetables: Cook them until tender but still intact, then warm them just before serving.

How to store

Refrigerate leftover lamb, jus and vegetables in separate covered containers and use within 3 days. Reheat the lamb gently in the jus until piping hot; warm the vegetables separately to help preserve their texture. The béarnaise is best made fresh and is not ideal for storing or reheating.

Frequently asked questions