The Easiest Braised Lamb leg Recipe, Gigot, Slow Cook Lamb, Delicious Braised Lamb!
👋 Hi Cookmaryado fam! Join me for an exciting exploration into the realm of Braised lamb or Gigot. Ready to dive in? Let's get started!
📕 Recipe here:
Ingredients:
• 1 kg bone-in 🍖lamb leg or shoulder or lamb shank
• A large onion
• 3 carrots
• A bunch of parsley, tarragon(my secret for having exceptional lamb taste), rosemary, mint(They impart an aromatic fragrance and flavor to the meat 🍖).
• 10 garlic 🧄 cloves
• 1/4 tsp saffron
• Salt and black pepper to taste
• 3 tbsp extra virgin olive oil
* Cooking process:
1. Heat 2-3 tablespoons of extra virgin olive oil in a large deep pan. Sauté the lamb leg for 3-5 minutes.
2. Add sliced onion, chopped 2 carrots, and a bunch of herbs to the meat.
3.Sprinkle 2 teaspoons of turmeric, ground black pepper and a pinch of saffron.
4. Pour in 3 cups of boiling water. Cover the pan and slow-cook on low heat for 4-5 hours. 5. Add salt after 2 hours of cooking and continue cooking(for additional 2-3 hours) until the lamb is tender and falls off the bone.( 4-5 hours)
6. Grind saffron, add an ice cube, and set aside.
7. Remove lamb and carrots from broth. Strain the broth for clarity.
8. Shred a carrot and sauté it with 1 tablespoon of olive oil for 2 minutes( you can buy a ready-made one at supermarkets) .
9. Add 1/2 cup of lamb broth and simmer for 4 minutes.
10. Return lamb to the pan. Add the broth and saffron. Simmer for 5 minutes until the lamb is heated through (avoid prolonged saffron cooking to preserve its color).
*Serve with rice or mashed potatoes and vegetables. In Persian cuisine, it pairs well with Baghali Polo. If you're interested in learning how to make it, please comment in the comments, and I'll cover it in the next videos.
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10 сен 2024
