许氏私厨
羊排配红酒汁 Lamb Shanks with Rosemary Red Wine Sauce
1
人做过这道菜
这是一道经典的西餐，对于爱吃羊排的朋友们来说，会是一道可以经常做的菜肴。西餐肉排的做法和中餐不太一样，味道的主要来源通常是从酱汁里面。这红酒汁也是比较容易做的，如果喜欢，除了羊排，也能用在牛排上。
This is a classic western cuisine. For people who likes lamb shanks, this is a dish that one can cook often. Western meat dishes differ from chinese cuisine, the main flavors usually come from the sauce. This red wine sauce is also very simple and if you like it, you can use it on beef steaks as well.
This is a classic western cuisine. For people who likes lamb shanks, this is a dish that one can cook often. Western meat dishes differ from chinese cuisine, the main flavors usually come from the sauce. This red wine sauce is also very simple and if you like it, you can use it on beef steaks as well.
用料
| 羊排 Lamb shanks | 5个 5 pieces |
| 红洋葱 Red onions | 1个 1 piece |
| 红葡萄酒 Red wine | 半瓶 Half Bottle |
| 迷迭香 Rosemary | 1小包 1 Small bag |
羊排配红酒汁 Lamb Shanks with Rosemary Red Wine Sauce的做法
-
把红洋葱切片
Slice the red onions into strips
-
把羊排和迷迭香放入容器，洒上橄榄油，盖上保鲜膜，腌2小时
Place lamb shanks into a container, add rosemary and drizzle some olive oil. Cover and marinate for two hours
-
用少许橄榄油放入锅内，用小火把红洋葱炒软
Heat some olive oil, use low heat to fry red onions until they are soft
-
把羊排取出，把平底锅（最好是有带纹路的烤锅）大火烧热，放入羊排快煎（一边两分钟左右）
Remove the lamb shanks, use high heat to pre-heat a non-stick pan (best if it is a grill pan with grooves). Sear the lamb shanks on high heat (two minutes per side approximately)
-
红洋葱炒软后，加入半瓶红酒和腌肉用的迷迭香。加一茶勺的盐，用中火收汁（就是把汤汁的水份蒸发变浓）。最后把汁倒回煎羊排的锅，拌入煎过羊排留下的油和味道，再把浓汁沥出待用
After the red onions become soft, add in half bottle of red wine and rosemary. Add a teaspoon of salt and use medium heat to reduce the sauce (reducing is to evaporate the water until the sauce thickens). Pour the mixture back into the grill pan and stir in the oil and flavor from the grilling of the lamb shanks. Sieve the sauce into a bowl
-
把煎好的羊排摆盘（叠起来的视觉效果较好），把浓汁淋上便可上桌
Plate the lamb shanks (stacking them produces good visual impact). Drizzle red wine sauce and serve
小贴士
西餐煎肉排都需要非常热的锅快煎，最好是厚底的煎锅为佳，这样快煎的时候，能够煎出纹路和快速锁住肉排的水份。还有，一定要把羊排提早拿出冰箱，煎的时候羊排才会在室温的温度
Grilling steaks and shanks in western cuisine requires a very hot pan and quick searing. This requires a good thick bottom grill pan. By searing quickly, you will be able to achieve beautiful grill marks and lock in the moisture in the meat. You should remove the shanks from the fridge and let the shanks rise up to room temperature when you grill them
Grilling steaks and shanks in western cuisine requires a very hot pan and quick searing. This requires a good thick bottom grill pan. By searing quickly, you will be able to achieve beautiful grill marks and lock in the moisture in the meat. You should remove the shanks from the fridge and let the shanks rise up to room temperature when you grill them
