Braised Lamb Shanks With Wilted Ginger and Honey Chard and Green
- Ready In:
- 3hrs 30mins
- Ingredients:
- 36
- Serves:
-
6
ingredients
-
LAMB
- 6 lamb shanks
- 1 large onion (sliced)
- 2 garlic cloves, minced
- 1⁄2 tablespoon ground ginger
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon cumin powder
- 1⁄2 teaspoon coriander powder
- 30 ml sunflower oil
- 2 fresh bay leaves
- 1 teaspoon cracked black peppercorns
- 2 tablespoons lemon juice
- salt
-
SAUCE
- 2 large onions, chopped fine
- 200 g tomatoes, chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1⁄2 teaspoon turmeric powder
- 1 1⁄2 teaspoons cayenne pepper
- 1 tablespoon green peppercorn, in brine
- 50 ml cream (optional)
- 50 ml thick yogurt
- 1⁄2 cup chopped cilantro
- salt
-
CHARD
- 2 bunches swiss chard (washed and chopped)
- 15 ml oil
- 1 tablespoon chopped ginger
- 2 teaspoons honey
- salt
-
POTATOES
- 250 g yukon gold potatoes (boiled and mashed)
- 2 lemons, juice of
- 1⁄4 cup chopped scallion
- 1⁄4 cup chopped cilantro
- 100 ml buttermilk
- salt
directions
- Wash and clean lamb shanks under cold running water.
- Rub with the dry spice mixture and lemon juice (keep for 15 minutes).
- In a pan heat oil and sauté the onions with bay leaves about 5 minutes.
- Add the ginger, garlic and add the dry rubbed lamb shanks.
- Sauté over low heat and allow the excess fate to render down.
- When the shanks are brown all over, remove from the pan and set aside.
- Drain excess fat and add in the rest of the onions and tomatoes.
- Sauté till the mixture is fairly thick and moisture has reduced (12 minutes).
- Add in the dry spices, ginger and garlic paste at once and sauté till the mixture starts sticking to the bottom (5 minutes).
- Add the lamb shanks and cover completely with water.
- Add the salt and cook covered in a 350°F oven for 2 hours or till tender and falling off the bone.
- Remove the shanks and keep warm. Reduce the sauce skimming any extra fat and add in the peppercorns, cream and yougurt.
- Check for seasoning and keep aside.
- In a hot pan heat oil and sauté ginger briefly. Add in the washed chard and wilt it down. Cook covered for about 6 minutes; add in the honey and salt and pepper.
- For the mashed potatoes, combine all ingredients in a MICROWAVE-PROOF dish and season with salt and pepper; enrich with buttermilk if desired.
-
On a plate:
- Scoop mashed potatoes in the center.
- Place sautéed chard in front of the potatoes. Serve 1 shank per person neatly arranged over the chard and sauce served on the side.
- You can garnish this dish with plantain chips to make a real hotel-style look.
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RECIPE SUBMITTED BY
hi
my name is ashish ...well a chef by profession and in love with spice ...curry being my back ground as i am from india makes me all the more a lover of good spices and bold flavours ...i cook to live and i live to cook....i am sharing a few ideas . my concept about food is that it should taste good and look great ...as a chef at restaurans or at home it is always great to see a 'OH MY GOD ' expression on peoples faces thats what i like to do . i hope my recipe collection will help some one out there .
my recipes are based on ayurvedic principals so there is a lot of use of color and diffrent flavours ...fusion will also be seen as i mix recipes and idea from all over asia to come up with the best combinations possible .
hope u all like it ...thanks