這是一道經(jīng)典的西餐，對(duì)于愛吃羊排的朋友們來說，會(huì)是一道可以經(jīng)常做的菜肴。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里面。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 Lamb shanks 5個(gè) 5 pieces
• 紅洋蔥 Red onions 1個(gè) 1 piece
• 紅葡萄酒 Red wine 半瓶 Half Bottle
• 迷迭香 Rosemary 1小包 1 Small bag

做法  

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  把紅洋蔥切片 Slice the red onions into strips

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

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  用少許橄欖油放入鍋內(nèi)，用小火把紅洋蔥炒軟 Heat some olive oil, use low heat to fry red onions until they are soft

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  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)

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  紅洋蔥炒軟后，加入半瓶紅酒和腌肉用的迷迭香。加一茶勺的鹽，用中火收汁（就是把湯汁的水份蒸發(fā)變濃）。最后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

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  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