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rustytrombone — Lamb3
Published: 2009-02-05 03:44:32 +0000 UTC; Views: 743; Favourites: 18; Downloads: 47
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Description
chocolate milk braised lambred wine
turnip-date press
grapefruit
mint
cocoa nibs
bacon salt
cardamom yogurt
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Comments: 6
was the lamb soaked in the chocolate milk before it was braised? i've heard of chicken being soaked in buttermilk for a day before frying -- i'm very intrigued by what chocolate milk did for the texture and flavor, seeing as lamb has a very distinct flavor on its own.
very cool idea you have here.
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I'm not entirely sure on the history behind braising with milk, but I understand that the method is traditional in northern Italian cuisine applied to proteins such as lamb,goat, and more frequently pork.
This plate is the altered form of lamb shanks braised with garlic, cocoa powder, milk, rosemary, and fennel seed. They were not soaked beforehand, though in retrospect I imagine this could have a positive effect.
I feel that chocolate often works very well with red meat and in this case added a unique background flavor to the lamb.
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i've only used chocolate in a savory application as a "pseudo-mole" with carnitas a few years ago. just one Hershey's Special Dark miniature was all it took to give good depth of flavor
the only time i've cooked lamb was when i was in school and we braised a whole leg of lamb and with the braise, added a gremolata traditonally used with osso buco. it was different -- i definitely prefer veal shank for osso buco; some things should not be tampered with.
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