Apricot braised lamb shank with golden butter mash potatoes and peas.
Just getting into cooking. What are your thoughts?
by Educational-Pay2620
15 Comments
DogsOnMainstreetHowl
Looks like a delicious home cooked meal. This is not culinary plating.
dreadpiratewombat
If you’re targeting restaurant style presentation then there’s a couple things with this:
Your portion size is massive. It’s hard to tell exactly how big the shank is but it looks like a sharing portion.
Mash portion is also massive. It looks like enough for 2. It’s lumpy. Restaurants go hard for smooth mash. Up to you if you want to go to that much trouble. Personally, I love a lumpy homemade mash.
Sauce is thin and looks split. If you’re braising shanks you’ve got the ingredients for an incredible sauce and glaze. I usually do the shanks the day before so I can degrease the braising liquid, reduce some down for a glaze, reheat the shanks for serving and glaze them for serving. A little parsley chiff for garnish if you want to be fancy.
I absolutely love peas and seeing them here reminds me of so many home meals. For restaurant presentation, serve them separately as a side. You don’t have to get poncy with pearl onions or mint but they’re nice like that.
None of this should be taken as criticism of your dish. Shanks, mash and peas make me happy as hell and yours looks great. If you want to target restaurant presentation, you’re adding a few hours of extra prep.
DinahKarwrek
No offense, but it looks like a fancy dinner at a friend’s house. If this is a restaurant I have serious concerns.
If you’re a home cook, you did a GREAT job. Portions seem a little excessive.. Wipe your plate. Don’t use the placemat. Get a picture of just the food.
Bozhark
This isn’t plating, imo
This is just food on a plate.
There’s a fucking difference
luker_5874
This might not be influencer styled Michelin bullshit, but I think it looks great.
TheLivingRoomate
How do you cut the meat off the bone without spilling a bunch of the sauce onto the table?
Unstillwill
Rustic is a form of culinary plating
FlashyEarth8374
this aint culinary plating but i’d smash this over 95% off the stuff posted here that is 😀
antisocialbikepirate
Did you use fresh apricots or a jelly?
antisocialbikepirate
Random question? But why not fresh? No doubt it looks awesome, not being critical.
theredvip3r
The plates themselves are a bit reminiscent of spoons
Melodic-Appeal7390
With the gravy on the edges 😂 Would devour.
TomatilloAccurate475
I am so sick of seeing meat shoved fully into the mashed potatoes. That trend died long ago.
OkFlamingo844
The lamb looks like it was given to a dog initially that got bored with chewing on it.
15 Comments
Looks like a delicious home cooked meal. This is not culinary plating.
If you’re targeting restaurant style presentation then there’s a couple things with this:
Your portion size is massive. It’s hard to tell exactly how big the shank is but it looks like a sharing portion.
Mash portion is also massive. It looks like enough for 2. It’s lumpy. Restaurants go hard for smooth mash. Up to you if you want to go to that much trouble. Personally, I love a lumpy homemade mash.
Sauce is thin and looks split. If you’re braising shanks you’ve got the ingredients for an incredible sauce and glaze. I usually do the shanks the day before so I can degrease the braising liquid, reduce some down for a glaze, reheat the shanks for serving and glaze them for serving. A little parsley chiff for garnish if you want to be fancy.
I absolutely love peas and seeing them here reminds me of so many home meals. For restaurant presentation, serve them separately as a side. You don’t have to get poncy with pearl onions or mint but they’re nice like that.
None of this should be taken as criticism of your dish. Shanks, mash and peas make me happy as hell and yours looks great. If you want to target restaurant presentation, you’re adding a few hours of extra prep.
No offense, but it looks like a fancy dinner at a friend’s house. If this is a restaurant I have serious concerns.
If you’re a home cook, you did a GREAT job. Portions seem a little excessive.. Wipe your plate. Don’t use the placemat. Get a picture of just the food.
This isn’t plating, imo
This is just food on a plate.
There’s a fucking difference
This might not be influencer styled Michelin bullshit, but I think it looks great.
How do you cut the meat off the bone without spilling a bunch of the sauce onto the table?
Rustic is a form of culinary plating
this aint culinary plating but i’d smash this over 95% off the stuff posted here that is 😀
Did you use fresh apricots or a jelly?
Random question? But why not fresh? No doubt it looks awesome, not being critical.
The plates themselves are a bit reminiscent of spoons
With the gravy on the edges 😂
Would devour.
I am so sick of seeing meat shoved fully into the mashed potatoes. That trend died long ago.
The lamb looks like it was given to a dog initially that got bored with chewing on it.
“Butter” mashed potatoes as opposed to…………?