Braised Lamb Shank
- Prep time 20Min
- Cook time 3Hr
- Technique Braise
- Meat Lamb
- Cut Shank
- Serves 4
Lamb shank is slow-cooked in a blend of Middle Eastern spices, served with mashed pumpkin and potatoes, and paired with Vietnamese pickled green peppercorns.
Ingredients
Marinated Lamb Shank :
- 1.2kg Lamb Force Shank
- 10g Ras el Hanout
- 30ml Sherry Vinegar
- 20g Minced Garlic
- 120g Chopped Onion
- 250ml Red Wine
- 30g Golden Raisins
- 15g Honey
- 10g Black Pepper
- 1 Lemon Zest
The lamb shank is seared evenly, then marinated with the ingredients overnight.
Mashed Butternut Pumpkin & Potato :
- 200g Butternut Pumpkin
- 400g Potato
- 30g Butter
- 3g Salt
- 2g Black pepper
- 40g Grated Parmesan cheese
- 30g 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; 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: Take one portion of braised lamb shank along with a suitable amount of braising liquid and place it in a small pot. Heat until it reaches the appropriate serving temperature. Spoon a portion of the mashed pumpkin and potato into a deep bowl. Place the lamb shank on top, then pour the braising liquid over to cover the lamb and mash. Add a spoonful of labneh or Greek yoghurt beside the lamb. Top with toasted sliced almonds and pickled green peppercorns. Then serve.
