羊排配紅酒汁 Lamb Shanks with Rosemary Red Wine Sauce

這是一道經典的西餐，對於愛吃羊排的朋友們來説，會是一道可以經常做的菜餚。西餐肉排的做法和中餐不太一樣，味道的主要來源通常是從醬汁裏面。這紅酒汁也是比較容易做的，如果喜歡，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.

用料  

羊排配紅酒汁 Lamb Shanks with Rosemary Red Wine Sauce的做法  

1. 把紅洋葱切片
   Slice the red onions into strips

2. 把羊排和迷迭香放入容器，灑上橄欖油，蓋上保鮮膜，醃2小時
   Place lamb shanks into a container, add rosemary and drizzle some olive oil. Cover and marinate for two hours

3. 用少許橄欖油放入鍋內，用小火把紅洋葱炒軟
   Heat some olive oil, use low heat to fry red onions until they are soft

4. 把羊排取出，把平底鍋（最好是有帶紋路的烤鍋）大火燒熱，放入羊排快煎（一邊兩分鐘左右）
   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)

5. 紅洋葱炒軟後，加入半瓶紅酒和醃肉用的迷迭香。加一茶勺的鹽，用中火收汁（就是把湯汁的水份蒸發變濃）。最後把汁倒回煎羊排的鍋，拌入煎過羊排留下的油和味道，再把濃汁瀝出待用
   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

6. 把煎好的羊排擺盤（疊起來的視覺效果較好），把濃汁淋上便可上桌
   Plate the lamb shanks (stacking them produces good visual impact). Drizzle red wine sauce and serve

小貼士

西餐煎肉排都需要非常熱的鍋快煎，最好是厚底的煎鍋為佳，這樣快煎的時候，能夠煎出紋路和快速鎖住肉排的水份。還有，一定要把羊排提早拿出冰箱，煎的時候羊排才會在室温的温度
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