Butter Braised Vegetables With Apricot Glaze Recipe

About this recipe

A hearty and flavorful dinner featuring tender braised lamb shanks, simmered with a medley of vegetables and a rich, savory sauce. Perfect for a comforting evening meal.

Ingredients

• 25 g Parsley
• 100 g Mother Dairy Salted Butter
• 100 g Sambar Onion Peeled
• 500 g Carrot
• 500 g X 2 Organically Grown Potato Combo
• 370 g Bonne Maman Apricot Preserve Marmalade Fruit Jam
• 100 g Asparagus
• 5 ltr Fortune Xpert Pro Immunity Oil Blend Of Rice Bran & Sunflower Oil
• 1 kg Twf Bread Flour T55 - Specialised Maida
• 15 L Sampyo Soy Sauce 15L 샘표 진간장S 15L (업소용)

Instructions

1. 1. Heat 1 tablespoon of butter and 1 tablespoon of oil in a heavy saucepan or casserole over medium heat. Add 4 cubed potatoes and slowly brown them on all sides, about 8-10 minutes.
2. 2. Add 1 chopped Sambar onion, 2 cups of water, 2 teaspoons of soy sauce, 3 sliced carrots, and 2 cubed potatoes to the pan. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1 to 1 1/2 hours, or until the potatoes are tender.
3. 3. Stir in 1 tablespoon of apricot preserve and 2 cups of asparagus. Allow the mixture to heat through for about 5 minutes.
4. 4. In a small pan, prepare a roux by melting 1 tablespoon of butter and stirring in 1 tablespoon of plain flour. Cook for 1-2 minutes, then gradually whisk the roux into the simmering sauce to thicken it slightly.
5. 5. Taste the sauce and adjust seasoning with salt and pepper as needed. Serve the vegetables hot, garnished with 2 tablespoons of chopped parsley.