Braised
Lamb Shank Kaldereta
By Executive
Chef Gordon Landy, Peninsula Manila, Phillippines
Made
with:
Kaldereta is a stew made
with beef, though traditionally, cooks used
goat meat.
Chef
Landy uses Australian lamb shank with the rich
combination of vegetables and spices. The garnish
of dried onion paper that tops the lamb shank
is made from the membranous film found between
the layers of the onion. It's a little tricky
to make, but when eaten, it leaves a delicate
taste without the onion's sting. Onion paper
should be made a day ahead.
Serves:
4 portions
Ingredients:
(Measurements in Metric)
Lamb fore shank (bone-in 4 pieces - 330-340
g. each)
50 ml. Canola oil (for searing and sauteing)
Vine Ripened Tomatoes (chopped) 250 g.
Onion (chopped) 100 g.
Ginger (julienne) 20 g.
Siling Labuyo or Bird-eye Chilies 5 g.
Garlic (chopped) 20 g.
Tomato paste 50 g.
Soy sauce 50 ml.
Star Anise 2 pieces
Bay Leaves 1 piece
Chicken stock 1 liter
Salt to taste
White pepper, fresh, ground to taste
Vegetables:
Virgin olive oil 20 ml.
Potatoes (diced, blanched) 200 g.
Shallots (chopped) 20 g.
Yellow Bell Pepper (julienne) 25 g.
Red Bell Pepper (julienne) 25 g.
Green Bell Pepper (julienne) 25 g.
Violet Bell Pepper (julienne) 25 g.
Tomato fresh (julienne) 50 g.
Garden peas, (skinned) 100 g.
TT White Pepper (fresh ground)
TT Sea Salt
Finishing
Garnish:
Snow Pea Pod (blanched, halved 8 pieces)
*Onion Paper - 4 pieces
Kalamata Olive (wedges) 10 g.
Green Olive (wedges) 10 g.
Virgin Olive Oil (cold pressed as needed)
Method:
1. Season lamb shank with salt
and pepper In a heavy braising pan, sear the
lamb in canola oil until browned on all sides.
Remove and reserve.
In a blender, blend tomatoes, onions, ginger
and chilies into a puree. Set aside.
2.
In a braising pan, saute garlic, taking care
to avoid browning it. Add tomato paste and cook
for 1 to 1 ? minutes stirring constantly to
avoid burning. Add pureed tomato-onion mixture
and bring to a boil. Add seared lamb shanks,
soy sauce, star anise, bay leaves and chicken
stock to cover. Check seasoning.
3.
Braise the lamb shank until tender for 2 to
2 ? hours. Remove, set aside and strain sauce.
Keep lamb and sauce hot.
4.
In a small pan, saute the potatoes lightly in
olive oil. Season with salt and pepper. Set
aside. In a separate pan, sweat shallots in
virgin olive oil. Add the bell peppers, tomatoes
and garden peas. Season with salt and pepper.
5.
On a warmed plate, place even amounts of sauteed
potato in the center. Place hot braised lamb
shank on top standing up. Add pepper and tomato
ragout, then seasoned sauce.
6.
Heat snow peapods in olive oil and season. Dress
on plate, sprinkling with kalamata and green
olive wedges. Add dried onion paper, drizzle
with virgin olive oil and serve immediately
with lamb shank.
*Onion
paper:
Preheat oven to about 120 degrees Fahrenheit,
then turn heat off. Peel the membranes off the
layers of one medium-size white onion, taking
care not to tear them. Place membranes on a
cookie sheet. Put cookie sheet into prewarmed
oven. Leave onion paper overnight to dry.
Other
Great Chef
Recipes:
Braised
Lamb Shank Kaldereta
Guinea
Fowl Tinola with Green Papaya & Shiitake
& Woodear Mushrooms
Mille
Feuille of Green Mango, Palm Heart and Lobster,
Patis-Dayap and Honey Vinaigrette
Pan
Seared Salmon with Soybeans
and Bean Curd in Sinigang
Broth
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