Name: Lamb Shank Fatteh
Yield: 10
Ingredients: 2.0kg Lamb Shank (400g each); 25.0g Knorr Beef Broth Base 1.5kg; 75.0g Knorr Barbecue Sauce 1.5kg; 20.0g Salt; 500.0g Oranges, sliced; 5.0g Black peppercorns; 30.0g Garlic Cloves; 25.0g Rosemary stalks; 200.0ml Olive Oil; 250.0g Mushrooms (cremini, shiitake, or oyster), diced; 50.0g Carrots, steamed/boiled without salt, minced; 50.0g Shallot, minced; 30.0g Knorr Aromat All Purpose Seasoning Powder 1kg; 500.0g Freekeh; 500.0ml Water, hot; 500.0g Bell pepper, red, sliced; 20.0g Thyme; 20.0g Butter; 1.0kg White Onions, julienned; 1.0g Ground nutmeg; 1.0l Water, boiling for deglazing; 500.0g Freekeh duxelles; 5.0x Lamb shanks; 400.0g Nutmeg caramalised onions; 20.0g Parsley, chiffonade; 20.0g Coriander, chiffonade; 800.0g puff pastry, block; 200.0g Paprika sauce; 500.0g Sautéed spinach

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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Preparation

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

Lamb Shank Fatteh

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Ingredients

Lamb Shanks

Mushroom Freekeh Duxelles

Red Pepper Sauce

Nutmeg Caramelised Onions

To Assemble & Serve

Preparation

What you need