Chefs Nectar, Lamb Shank with Pumpkin puree and exotic greens

Lamb Shank

Ingredients for making the Lamb Shank

  • 4 shallots chopped
  • 2 garlic cloves
  • 4 small lamb shank
  • Salt and freshly ground pepper to taste
  • 4 tsp olive oil
  • 200 ml dry red wine
  • 400 ml lamb stock
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 250 gms pumpkin
  • 4 tbsp apple juice
  • 1 tbsp honey
  • 20 gms Broccoli
  • 20 gms asparagus
  • 20 gms Zucchini
  • Cheery tomatoes 2 nos

Preparation for Lamb Shank

  • Peel and slice shallots and garlic.
  • Rinse lamb shanks, pat dry, season with salt and pepper.
  • Heat 2 tbsp of oil in a Dutch oven and brown meat on all sides. Remove from the pan and saute shallots and garlic briefly. De glaze pan with wine and add a little stock. Return meat to the pot and season with herbs. Braise in preheated oven at 160°C (approximately 325°F) for about 2 hours. Gradually add remaining stock and turn meat over occasionally.
  • Cut pumpkin pulp into cubes. Heat remaining oil in a pan and saute pumpkin cubes for a few minutes. Drizzle with honey and caramelize slightly. Add apple juice and simmer, covered, for about 10 minutes or until soft.
  • Remove lamb from the oven and the pot, wrap in aluminum foil and let rest briefly. Strain sauce through a sieve into a saucepan and simmer briefly. Season to taste with currant jelly, salt and pepper.
  • Arrange meat on plates and drizzle with sauce. Spread with pumpkin and serve garnished with cherry tomatoes or the choice of your garnish.

Please note

You can pan fried the lamb shank with little oil and wine to seal the juices and then cooked in the oven.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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