In this episode of Ludo à la Maison, the uses lamb shank for this classic Middle Eastern dish.
[MUSIC] Bonjour. Today, I'm going to prep Lamb Shank Kebab on my beautiful barbecue DCS. We're going to use a rotisserie. This lamb shank is not deboned, so I'm going to show you how to debone the lamb shank. Make sure to use a debone knife. These knives are Global knife. I don't lie to you, I have it for 15 years, this knife. [UNKNOWN] is not just good for fish, but also for meat. I love this knife, it's really an extension of my hand. It's amazing. So deboning a piece of meat is really to find where is the bone, and then after it just follows the bone with your knife. First, we're gonna take up this bone here, I don't know when the last time I deboned a lamb, a long time ago. Now you get the lamb deboned It's great, it's faster so take your time, feel your piece of bone, use your hand. It's good to debone I think, it's more exciting to cook after you're very proud of yourself. I think now we don't eat enough with your hands, we don't feel enough things. I think it's very important to feel. So see as you have a big joint here First one. Now, I'm just going to split my meat like this and follow the bone. See guys? My blade is against the bone and I just follow the bone. You really want to get as much meat as you can from the bone, okay? That's the bone. And first that will be fired. That's a lot Tap a little meat here. I need to practice more, but what would you know for the dog, I have no dog. Anyway I'm going to take off a little bit of the fat. Cuz this fat here guys is not very good fat. This skin is very chewy, so take up this fat here. I just love kebab. You just slice the meat. Marinade the meat with anything you want. Put into a skewer.. Put on Rotisserie. It's amazing. So easy, so healthy. No butter. I mean I don't I have butter today but of course I'm french. I cook with my pan and a block of butter. Okay guys, we good. I'm gonna cut the piece like this. In France we do a lot of lamb for Easter. Easter in France when you're a kid it's pretty cool because you go hunt for eggs in the garden. Because over night the bell drop some candy. A bird drops? No it was a bell, a bell. Bell drops? Yeah. You don't know that? You're the Easter bunny. Over there it's a bell. Ding ding ding ding ding. Time now to do our marinade. For the marinade i need garlic, sugar, salt, mint and good olive oil. I'm going to cut a little bit of garlic here. Papa, I want to help. She was a beautiful date and I was cooking and of course, Raquel came. All the time I cook Raquel is coming. Raquel is obsessed with food. So your gonna [UNKNOWN] mash it. Okay [UNKNOWN] and smash it. Come on Miguel. He's very obsessed like intense with cooking, it's very [UNKNOWN] because [UNKNOWN] never never really [UNKNOWN] he just do it naturally. [INAUDIBLE] [UNKNOWN] do you know [UNKNOWN]. Yes. How do you know that. [UNKNOWN] That is salt, I think. Put a little bit sugar. You know why I put sugar? Why? The sugar is going to give some coloration to the lamb. A pinch of salt, smash. So now I'll put a little bit of olive oil. He don't care about his soccer ball, his bicycle, tv, Lego, no, he just wants to be with me and cooking. 5 years old, it's insane. Want to take the piece of meat, the paste, and you just. Spread it around. Voila. Everywhere, I want all the meat to be paint like when you paint, okay? Okay. What [FOREIGN] Water is good Luca? I'm a knight You're not a knight. I'm a knight. No, you're not. I'm a knight. You know that, no? It's a really great honor to be knighted. I was very surprised, you know. I was thinking it was a mistake when I get the big envelope like this. I was afraid it was like I'd be arrest or be a bill. We get this big letter and said you're knighted. That's pretty amazing. Try to keep the meat inside the [INAUDIBLE] please. Okay .>> Not on the floor. Real good, stop it. So now we'll put the meat on the skewer. Cooking outside with pretty food like this is good to be with your family and friends. Make sure you press very well so the meat doesn't move. [MUSIC] [FOREIGN] Motor on, yeah! Good job. Hey! So now, we are going to do our rosemary stick. Normally when you baste, you just use a regular brush, but we are going to do a brush with rosemary to give more flavor. [INAUDIBLE] and a little bit like this like you need more flavor, whatever but. So we put it like this and tie very, very strongly. Tie it very strong. Cut here. Next to my finger, thank you. [UNKNOWN] flavor, smell. So now you have some butter and we'll put a little bit of the spice called vadouvan. It's like a French curry. It's made with friend shallot, fried onions, curry leaves, fenugreek, mustard seed. I put my rosemary stick in the butter and then I baste the meat. Just to baste that a little bit like this. So you can start to see some coloration already with the meat. My rotisserie is on high. I go on high, get my crust, then after go on low to finishing cooking. [BLANK_AUDIO] It's [BLEEP] hot today, bon. I'm gonna do now a bean stew. So the idea of this bean stew it was really an aspiration from good chef I like called, Inaki. Amazing simple dish. And this is exactly what is cooking guys. Inspiration from everybody, is not like could be somebody, think of aspiration and base, and after you play with that. That's what is cooking. I use dry beans. If you have fresh beans, use fresh beans. I get some beautiful white cannellini, garbanzo, and some black-eyed pea beans. It's faster to cook when you soak them in water overnight. So, how I cook them. Come here. You really want to be gentle when you boil your beans. Water, Salt, bring to simmer. Every 10 minutes, you add water, to make sure these beans don't break. So now, you're just cooking slowly your beans. It's gonna take around, we'll say 20 minutes. Lot of people are cooking beans too fast. Just be gentle, and add a little bit water at a time. Voila. I remember when I was a kid I was always going on vacation to my aunt and with cousin of course. We were very young, we we're like ten years old. And was a big competition to get a lot of beans in the plate, because you know why? After you fart. And we fart and stinky in the room, aunt get mad, because we poof again, it smell. At that time with my cousin too was sleep in the same bed, so farting is stinky the bed of course. Some are very good to make fat, a lot. I think somebody should do a study about that. Whose beans are more powerful? [LAUGH] Used to make after one hour, you fart. [SOUND] So I have my beans here. I'm going to add. Some chicken stock, the salt, white pepper. Then I'm going to add some Meyer lemon. I love Meyer lemon, you can eat everything The skin is so good, too. I'm going to put all this lemon in my stew, [UNKNOWN]. Now it's always good to add a little bit of acidity in your dish. Then after I'm going to add a little bit of chives in my stew Chop them very finely, like that, then put in our stew. Try again. [FOREIGN] Perfect. So I'm doing a brown butter now and then I'm gonna put it in my stew. Love my little pink pot. So you see all these brown here, that's what gives the flavor to the butter. [INAUDIBLE]. And now I put my brown butter on my beans. [MUSIC] Bean stirs right now, easy. When you have a date, and you two together, and she eat beans? God, it's not gonna be tonight. It's true. We'll change around one more time. [MUSIC] Good, [FOREIGN]. [SOUND] Do you like it? Cest bon Cest Bon So the good thing about the kebab is the meat is medium rare. So when you put it back in to finish to cook. That is the way I like it. [INAUDIBLE] So we're gonna take our bean stew to [INAUDIBLE]. [INAUDIBLE] Some for me [LAUGH]. That's it, no more meat is good. [INAUDIBLE] I'll put a little bit like this. Good job bro, we make it. It was a perfect lamb kebab with a bean stew. I'll tell you a secret. So when I was a kid I loved beans. You know why? Cuz they make me poof. And be sticky. That's funny. Funny. I explain to him ate more beans and than you so l proof more than you. There are things you're going to remember that. You're gonna to fart. Me? Yes tonight l am gonna fart no better. [LAUGH] I would really want to give memories to my kids to eat food, l think is very important to leave at, now you know? We clean What? Need to clean now. [MUSIC] [BLANK_AUDIO]