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Braised Lamb Shank
- Prep time 20Min
- Cook time 2Hr
- Technique Braise
- Meat Lamb
- Cut Shank
- Serves 4
Slow-cooked lamb shank with Middle Eastern spices, mashed pumpkin and potatoes, plus pickled green peppercorns.
Ingredients
Marinated Lamb Shank :
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1.2 kg Lamb Force Shank
-
10 g Ras el Hanout
-
30 ml Sherry Vinegar
-
20 g Minced Garlic
-
120 g Chopped Onion
-
250 ml Red Wine
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30 g Golden Raisins
-
15 g Honey
-
10 g Black Pepper
-
1 Lemon Zest
The lamb shank is seared evenly, then marinated with the ingredients overnight.
Mashed Butternut Pumpkin & Potato :
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200 g Butternut Pumpkin
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400 g Potato
-
30 g Butter
-
3 g Salt
-
2 g Black pepper
-
40 g Grated Parmesan cheese
-
30 g Cooking cream
Method
Marinated Lamb Shank :
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Add lamb stock to the lamb shank that has been marinated overnight.
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Cook at 150°C for 3–4 hours.
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Check the lamb and if it’s tender, remove and let it cool.
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Keep the braising liquid and transfer it to a pot.
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Simmer the braising liquid over low heat for 1 hour.
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Season the liquid with salt to taste.
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Strain the liquid and reserve it for use.
Mashed Butternut Pumpkin & Potato :
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Roast the pumpkin and potatoes at 180°C until tender.
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Peel and mash them until smooth.
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Mix with the remaining ingredients.
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Cook over medium heat on the stovetop until everything is well combined.
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Season to taste.
To serve:
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Take one portion of braised lamb shank along with a suitable amount of braising liquid and place it in a small pot.
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Heat until it reaches the appropriate serving temperature.
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Spoon a portion of the mashed pumpkin and potato into a deep bowl.
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Place the lamb shank on top, then pour the braising liquid over to cover the lamb and mash.
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Add a spoonful of labneh or Greek yoghurt beside the lamb.
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Top with toasted sliced almonds and pickled green peppercorns.
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Then serve.
