Braised Lamb Shank

Production identity

Target finished yield

6.5 kg · approximately 20 portions at 325 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 72.2% (9 kg declared primary input → 6.5 kg finished target)

Total formula input

17.68 kg before trim, evaporation, absorption or transfer loss

Time

45 min active · 240 min total

Equipment

rondeau · oven · chinois

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Hold shanks in enough sauce to prevent drying; quality is best with controlled gentle reheat.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Season and brown shanks deeply in batches without crowding; remove before mirepoix is cooked.

2. Brown mirepoix, cook tomato paste to brick-red and deglaze with wine, reducing raw alcohol aroma.

3. Return shanks, add stock to a controlled braising depth, cover and cook gently until connective tissue softens and bone resistance changes.

4. Remove tender shanks before reducing sauce; strain/defat/reduce braising liquid separately to proper body.

5. Return shanks to sauce for service/reheat and record cooked edible yield.

Working numbers

• Raw lamb basis: 9 kg
• Target cooked shank yield: 72.2% before sauce pickup
• Gentle braise, not rolling boil
• Tenderness judged by bone/meat resistance plus time-temperature record

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Deep lamb/roast aroma, spoon-tender collagen-rich meat that still holds on bone, glossy sauce without greasy fat.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.