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Lamb Shank Fatteh

Lamb Shank Fatteh – - Recipe

A well-balanced version of a slow-cooked lamb shank coated with pâté and duxelles, wrapped in a pastry dough then baked. The traditional version of this dish usually has more starch than vegetables. This version was modernised with the goodness of ingredients like freekeh and spinach.

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Ingredients

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Lamb Shanks

Mushroom Freekeh Duxelles

Red Pepper Sauce

  • Bell pepper, red, sliced 500.0 g
  • Thyme 20.0 g
  • Butter 20.0 g

Nutmeg Caramelised Onions

  • White Onions, julienned 1.0 kg
  • Ground nutmeg 1.0 g
  • Water, boiling for deglazing 1.0 l

To Assemble & Serve

  • Freekeh duxelles 500.0 g
  • Lamb shanks 5.0 x
  • Nutmeg caramalised onions 400.0 g
  • Parsley, chiffonade 20.0 g
  • Coriander, chiffonade 20.0 g
  • puff pastry, block 800.0 g
  • Paprika sauce 200.0 g
  • Sautéed spinach 500.0 g

A well-balanced version of a slow-cooked lamb shank coated with pâté and duxelles, wrapped in a pastry dough then baked. The traditional version of this dish usually has more starch than vegetables. This version was modernised with the goodness of ingredients like freekeh and spinach.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Lamb Shanks

    • Rub the lamb shanks with KNORR Beef Broth Base, KNORR Barbecue Sauce, and salt.
    • Prepare the vacuum bags. Add the oranges, black peppercorns, garlic (25g), rosemary, and olive oil (50ml) along with the lamb shank into the bag.
    • Vacuum seal the bag and cook for 3 hours at 85°C.

  3. Mushroom Freekeh Duxelles

    • Sauté the mirepoix of carrots, shallots, and garlic in olive oil (50g) until softened.
    • Add the mushrooms and keep stirring.
    • Season with KNORR Aromat (20g) and some black pepper.
    • Add in the freekeh and hot water. Cover and let it cook for 20 minutes over low heat.

  4. Red Pepper Sauce

    • Season the red bell pepper with KNORR Aromat (5g), some black pepper, and olive oil (50g).
    • Place the marinated bell pepper in a tray. Add the garlic (5g) and thyme.
    • Roast for 10 minutes at 190°C. Reserve the roasted garlic cloves.
    • Place the roasted bell pepper in a bowl, cover with cling film for 10 minutes, then peel the pepper skin off.
    • Blend the roasted pepper with the reserved garlic, then finish off with a cube of butter.

  5. Nutmeg Caramelised Onions

    • Heat up the olive oil (50g) in a pan and sauté the onions.
    • Season with KNORR Aromat (5g), some salt, and ground nutmeg.
    • Deglaze with the boiling water until the onions caramelise.

  6. To Assemble & Serve

    • In a round baking pot, add 100g of the mushroom freekeh duxelles.
    • Place the cooked lamb shank on top. Add 80g of nutmeg caramelised onions around the lamb shank.
    • Add the parsley and coriander, then seal the pot with puff pastry.
    • Bake at 230°C for 10 minutes.
    • On a medium-sized side plate, pour over 40g of paprika sauce.
    • Top with 100g of sautéed spinach. Serve alongside the lamb shank fatteh.
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