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Product Development Chef Shaune Hall

Our development chef Shaune Hall has worked in the foodservice industry for over 25 years. His primary role is to get the very best from our products through using the equipment every day, cleaning it and doing everything a typical chef would do. It provides him with an intimate knowledge of the product and in this section, we try to share some of his experience with you, in addition to providing more general advice and information.

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Scotch Beer Braised Lamb Shank

Caramelised Brown Onion Garlic Mash, Tender stem Broccoli and Braising Juices

Lamb shankRecipe Ingredients - serves 2

  • 2 x Scotch Lamb Shanks
  • 50g Plain Flour
  • 500ml Lamb Stock
  • 500ml Hops enriched Craft Beer
  • 2 x Brown Onion
  • 2 x Carrots
  • 1 x Leeks
  • 1 x Celery
  • 2 x Garlic
  • 4 x Potatoes (Albert Bartlett)
  • 6 x Broccoli
  • 6 x Chestnut Mushrooms
  • Splash Sherry Vinegar
  • 75g Unsalted Butter
  • 30ml Cream
  • 1 x Bay Leaf
  • Pinch Origano
  • Pinch Cloves Ground
  • Pinches Sea Salt
  • Pinches Crushed Black Pepper
  • 50ml Extra Virgin Olive Oil

Method 

  • Season shanks and dust with seasoned flour, heat up pan and sear on all sides. 
  • Remove shanks when nicely browned. 
  • Wipe pan with paper towel and in little oil, brown the onion, carrot, celery, leek and garlic.
  • Place vegetables, shank, aromats and lamb stock in casserole bring to boil, then simmer for 90 mins.
  • Deglaze vegetable pan with the beer, reduce by 1/3 and then add to casserole, remove lid.
  • Wash, peel and cut potatoes, place onto steamer tray and steam in flexipan.
  • Finely chop remaining onions and garlic, slowly caramelise in pan, adding Sherry Vinegar, deglaze.
  • Wash, dry and finely slice chestnut mushrooms, lightly pan fry till golden brown.
  • When potatoes are cooked, place into pan, add hot cream and some butter, and mash till fluffy light.
  • Add caramelised onions and garlic
  • Remove shanks when cooked, crank up heat and reduce juices till correct consistency.
  • Pass, add mushrooms, check seasoning and keep warm.
  • Steam broccoli in flexipan, during which time start plating up, mash first, then shank covered in sauce.
  • Lastly, position the lightly steamed and seasoned broccoli 
  • Garnish with potato crisps and enjoy.

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